Chef Adrian Villarreal of The Spence - Biography
Inspired by years spent in his family’s kitchen in Mexico, Adrian Villarreal found himself drawn to the kitchen life. Villarreal grew up preparing food for a large extended family with his grandmothers and great aunt. During this time he progressively attempted more and more ambitious meals each week. Familial ties continued to prove useful. Villarreal earned his first kitchen experience as his uncle’s restaurant, working a part-time shift during his studies at Tecnológico de Monterrey, a top-ranked Mexican university system, where he earned a degree in economics.
Ha later pursued culinary arts as a full time career, attending Le Cordon Bleu Paris. After graduation, Villarreal began his career in France where he gained experience working at both Le Doyenne and La Maree. Stateside, Villarreal launched into the Atlanta dining scene in 2002 as chef de partie at famed Joël. Following Joël, Villarreal worked as the executive chef of Atlanta’s TAP, where he demonstrated dedication and talent after joining their team in 2007. Today, Villarreal can be found alongside Chef Richard Blais offering ever-changing dishes at The Spence in Atlanta.