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?
This story is from the September 2021 edition of Tatler Hong Kong.
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This story is from the September 2021 edition of Tatler Hong Kong.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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