Keepin' it Old-School

Chanel Adams is the expert mixologist behind Candour, a hip-hop-inspired bar and lounge now open on Peel Street

- Tara Sobti

How did you get into the food and beverage industry?

I started working at banquets and events while studying law at the University of Richmond in Virginia. After graduation, I worked for a telecommunications company but soon realised offices were not for me. A friend convinced me to join Founding Farmers, a group of farmer-owned sustainable restaurants that offered an intensive month-long training programme for new bartenders.

What brought you to Hong Kong?

While working at Barmini by José Andrés [in Washington DC], I was mentored by cocktail innovator Miguel Lancha. He used to talk about travelling for work, which resonated with me. At the time, I wanted to move to Peru to be in a place that had nice produce and a culture that was close to my own [Adams’ mother is Bolivian]. That desire manifested slightly differently when an opportunity presented itself to work in Hong Kong alongside May Chow to open Happy Paradise.

What led to you consulting for Candour?