About Adam

I am a Michelin starred British chef with over 40 years’ experience, working at the highest level of the hospitality industry. Best known for working alongside the late Gary Rhodes OBE, I also gained a Michelin Bib Gourmand for my own pub in Northamptonshire.

My classical training includes working under Bruno Loubet at the one Michelin Star restaurant at The Four Seasons in London followed by Raymond Blanc at the renowned two Michelin starred Le Manoir aux Quat Saisons in Oxfordshire.

Amongst many accolades I am a master craftsman within the Craft Guild of Chefs and a member of the Royal Academy of Culinary Arts and a Disciple of Escoffier.

Alongside my culinary career, I am very passionate about health, fitness and wellbeing. I regularly compete in open water swim races, cycling events, I train in martial arts and I have written extensively for healthy lifestyle publications, most recently authoring the Healthy Soldier Cookbook for the British Army.

I care deeply about where my ingredients are sourced and whether they are sustainable and ethical. I am a founding partner of The Ethical Butcher and an ambassador for Farrington’s Mellow Yellow cold pressed rapeseed oil.

I am currently writing my first book, sharing the story of the journey from washing pots in my local village pub at the age of fourteen to earning my first Michelin star in London.

Adam's key career timelines

1993

I start working at the 2 Michelin * Le Manoir aux Quat Saison in Oxfordshire for Raymond Blanc as Chef de Partie

1995

I move to Bardados as a consultant chef at the Coral Reef Club

1997

Appointed as Head Chef at Coast restaurant in Mayfair, London

Winning Time Out Award for Best Large Restaurant in London

3 AA Rosettes

2018

Appointed as Executive Chef of the Devonshire Private Members Club

1989

I move to London and start work at the Four Seasons, Inn on the Park Hotel on Park Lane

Starting as 2nd Commis chef in the 1 Michelin * restaurant under chef Bruno Loubet

1992

After three years with Bruno Loubet, I leave as a Chef de Partie and move to Australia

I help open Cambray's restaurant in Melbourne with my freind Dean Cambray

2001

Appointed as Head Chef at Gary Rhodes City Rhodes restaurant, London

1 Michelin *

3 AA Rosettes

2003

Appointed as Head Chef at Gary Rhodes new restaurant Rhodes 24, London

1 Michelin *

3 AA Rosettes

Square Meal BMW Best New Restaurant Award

I become a member of the Royal Academy of Culinary Arts

2004

I create the "Adam Gray Chefs Academy" at Northampton College , established for 8 years

2005

I assist Gary Rhodes as his Sous Chef on ITV's Hell's Kitchen Season 2

2007

Opens Rhodes Mezzainine with Gary Rhodes in the Grosvenor House Hotel in Dubai

Time Out Dubai Resaturant of the year Award in 2010

2010

I become co owner of the Red Lion pub in East Haddon, Northamptonshire

Gaining a Michelin Bib Gourmand

2012

I am awarded an Honorary Master of Science Degree by Northampton University

2013

I am awarded an Association of Colleges Gold Award at the House of Commons

2020

Write the Healthy Soldier Cookbook for the British Army

2022

I become a Disciple of Escoffier

2025

I start writing my first book about my culinary journey over the past 40 years

1986

I start my chef apprenticeship

Working at The Red Lion pub in East Haddon, Norhamptonshire

Whilst attend Northampton college studying the City and Guilds Professioinal Chefs course 706/1 and 706/2

My Culinary Influences

Very simple really, at an early age my mum influenced me. She was a fantastic cook when we grew up in the 70’s and 80's, always preparing freshly made meals everyday for the family. Looking back, mum’s food was relatively simple, fresh, always very tasty and wholesome. Mum had a fantastic collection of recipes from the Good House Keeping books, other family members and friends that were tried and tested. She would plan out the weekly dinners the week before, so she knew what to buy and how to plan ahead as she worked full time and we didn’t have much money. Mum was fantastic at baking too, we always had a freshly baked fruit cake, tea cake, rock buns and sponges in the cupboard to have with a glass of milk or cup of tea after school, which will always remain me and my sisters fondest memories.

Adam, Bruno Loubet, Shaun Whatling, Dean Cambray 1991

Moving on to my first professional culinary influence it was without a doubt Bruno Loubet who totally transformed my way of thinking and approach to food when I started working for him in the late 80’s. Bruno had a magical gift of transforming humble ingredients at that time such as turnips, swede, cod, haddock, calves liver, lamb neck to name just a few into Michelin starred gastronomic delights. It seemed the more humble the ingredient the better Bruno could elevate it into a culinary masterpiece. Bruno taught me the value of turning simple ingredients into maximum flavour, maximum cost efficiency with exquisite presentation, but also gave me the true foundation for my culinary journey ahead.

My next major career influence was Raymond Blanc OBE, working at Le Manoir aux Quat Saison took my palate to the next level, understanding how flavours change through the process of cooking and chilling, but also the refinement of cooking itself. Having the abundance of seasonal ingredients on your doorstep within the huge gardens in the grounds made me fully appreciate where ingredients come from and their seasonality. I learnt so much working in the kitchen at Le Manoir.

Having been trained by two of the best French chefs in the UK , I had really longed to develop my own modern British style so when I started working for the iconic British chef Gary Rhodes OBE everything seemed to slot into place. We had the same ethos of seasonal British simplicity on a plate and with his vast culinary knowledge we created food that was truly exceptional. Gary was an absolute wealth of knowledge on dish compilation and working alongside him for over a decade truly changed the way I cook today, he was deffinitely the finishing school for my culinary career.