Rising Star Chef Drew Adams of Bourbon Steak - Biography

Washington, D.C.

November 2018

Drew Adams’ father would take him to pick mussels and catch crabs along the Chesapeake’s Eastern Shore, not far from their Baltimore home. Later, Adams worked on a crab truck and at seafood restaurant. These experiences led him to a career in food, with Adams graduating from Johnson & Wales University in 2005.

He then worked for CMC Joachim Buchner at The Chevy Chase Club as a chef de partie, a formative gig for Adams. In 2009, he worked as a saucier and chef de partie at Marcel’s in Washington, D.C.—Robert Wiedmaier’s luxe French flagship. He then jumped to The Jefferson Hotel for a sous chef role at Forbes 5-star Plume. When Rising Stars alum Aaron Silverman opened Rose’s Luxury, he tapped Adams as sous chef and soon after executive sous. The restaurant received numerous accolades, including “No. 1 New Restaurant in America” from Bon App├ętit and “Best New Restaurant, Semifinalist” from the James Beard Foundation.

In his next role, Adams moved to The Dabney to work for Chef Jeremiah Langhorne en route to his James Beard Award and a Michelin star. As a new father, Adams quickly found the schedule didn’t match up with his family, so when Whole Foods asked him to become a research and development chef for the Mid-Atlantic region, he seized the opportunity. In July 2017, Adams leapt back into the fire as executive chef of Michael Mina’s Bourbon Steak at the Four Seasons in Georgetown, where he’s cultivating the next generation of D.C. cooks.