The Seven Sins of Adam Whitlock |
Chef Director, Gilbey’s Old Amersham |
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Adam started his career as an apprentice at the De Vere Bellhouse in Beaconsfield, before moving on to complete his International Diploma in Cookery at Thames Valley University; where he gained Student of the Year and won the Robert Bonmartin Challenge cup for the highest grading student of all faculties.
He then gained a position at a local restaurant before taking a position as chef de partie, at the highly acclaimed Danesfield House in Marlow, Buckinghamshire in 2000. He stayed at Danesfield House for three years before moving to London to work at the Radisson Edwardian Heathrow and Hampshire as Sous Chef, heading up their award-winning 2 AA rosette restaurants. Whilst in London, Adam undertook several ‘stages’ to gain more experience, working with some of the countries great Michelin starred chefs Eric Chavot and Tom Aikens. |
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After a few years in London, Adam moved back to the countryside to the prestigious Stoke Park Club, Buckinghamshire as Senior Sous Chef (2005). Here, Adam really got a grasp of becoming multi-faceted, having to work between the award-winning fine dining restaurant and the banqueting team, helping each year to manage the Boodles Tennis event, catering for up to 650 plated covers each lunch, to a 3AA Rosette standard. Collaborating with companies such as Fortnum & Mason, Green & Blacks and many more.
With this experience under his belt, Adam moved to Gilbey’s Amersham to become Head Chef, where he has stayed for the past 11 years! Now Chef Director, Adam takes on more of the business-side of the restaurant, whilst maintaining the hands-on approach in the kitchen. His style is very seasonal, and he aims to make an impact on carbon footprint by working closely, where possible, with local suppliers and growers. |
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| Wrath - What makes you angry about the hospitality industry?
It takes a great deal to get me angry, but no-shows and the lack of respect to our industry in general gets my back up. Also the worst British trait; not being able to complain face-to-face, and resorting to online complaining instead!
Greed - If all your food fantasies came true what would be on your Plate?
Simplicity! Simple grilled turbot with home-grown vegetables, new potatoes and a bottle of Champagne.
Sloth - What do you do to unwind?
Spending time with my children and family. Also love photography, which, like cookery is an artistic medium! Getting off outside with my camera for a few hours in the fresh air is the perfect way to unwind.
Pride - What are you most proud of?
Firstly my family, they make me smile everyday without fail. then it would have to be my team. As cliché as it sounds, none of us in the hospitality industry could make it without the team that surrounds us. We have all worked so hard to get to where we are today, and to achieve what we have. They always strive to better themselves daily.
Lust - Is there anything that you are still lusting to achieve?
There’s always room to improve, and there’s so much more to offer our guests. But our aim is to consistently have our customers leave extremely happy.
Envy - who are you most envious of?
I don’t envy anyone, it’s a horrible trait. Instead I like to be inspired, and learn from others.
Gluttony - have you ever over indulged?
Who hasn’t!! Although I’m a bit more conscious of my waist line nowadays.
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| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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