Born in San Francisco but raised in the suburbs, Adrian Vasquez’s exposure to culinary culture was limited to his family's regular visits to the city for Asian food and Mexican pastries. By age 15, he envisioned himself as a musician and immersed himself in playing the guitar.
Musical talent enabled Vasquez to tour Switzerland, but the rough road of a struggling musician was difficult. Vasquez, determined to train for a career that would be creatively and financially rewarding, enrolled in architectural school. But after a year Vazquez realized he didn't have the calling to become a great architect.
While working in a bookstore, Vazsquez spent free time with a cousin making epic 12-course dinners for friends. A seminal meal at Socca—the critically acclaimed first restaurant of Chef John Caputo in San Francisco—was what finally convinced Vasquez to pursue the culinary arts professionally. He convinced Chef Caputo to let him work as an unpaid apprentice in exchange for the experience, and he quickly learned all aspects of the kitchen.
A bicycle trip throughout Europe next led Vasquez to a sponsorship at Pied à Terre, a Two-Star Michelin restaurant in London. Upon his return to the US he made his mark at restaurants including Aqua and Hawthorne Lane in San Francisco, the Napa Valley Grill in Providence, RI and Ambrosia in Boston, finally returning to collaborate with John Caputo at Bin 36 in Chicago.
In early 2006, Vasquez accepted the Pastry Chef position at Providence in Los Angeles during the restaurant's debut year.