Birmingham born Adam won the Roux Scholarship in 2012, aged just 24-years old, and later did his stage under Yannick Alleno at Le Meurice in Paris. Adam started his career working as a pot washer in a small pub, and soon fell in love with the atmosphere of the kitchen. After finishing catering college, he moved to London to work at the Ritz and remained there for 10 years - working his way up to executive sous chef under John Williams. In 2016, Adam joined Coworth Park as executive chef and now leads a team across three sites. He gained a Michelin Star for his restaurant 'Woven by Adam Smith' after just six months of it opening. Adam loves to champion classic French cookery, believing it to be the base to all great dishes. He likes to take classical methods and put a modern twist on them to elevate them further. In 2024 Adam appeared in the Midlands heat for the Great British Menu successfully impressing the judges enough to win the heat and take his food forward to the final rounds.