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?
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