About the Chef
From making fresh pastas and cheeses by hand, to cooking fish effortlessly, to bourbon and tequila tastings: Our expert chef will teach you the techniques, tips, and tricks you can use to cook and entertain at home—whether it’s a romantic dinner for two or a holiday party for family and friends.
We are proud to have top Bay Area Chef Tony Adams at the head of the class for our Cavallo Point Cooking School.
Tony Adams, Cooking School Director & Head Chef
Chef Tony Adams has spent much of his life in kitchens all over the world. Growing up in Central Maine, he attended Johnson & Wales University in Providence, obtaining a unique Bachelor’s Degree in Culinary Arts. After college, he spent time in several fine dining restaurants, including working with Raymond Blanc at Belmond Le Manoir aux Quat’ Saisons in Oxfordshire, England.
Chef Adams was an instructor at Le Cordon Bleu College of Culinary Arts Orlando for more than five years, teaching over 4,500 students in his tenure, and twice being named the Best Chef Instructor as voted by the student body. He also owned Big Wheel Provisions, a local food-focused business in Orlando, and cooked in restaurants and for private clients in Nantucket and Pennsylvania.
Chef Adams’ specialties include charcuterie, butchery, and making fresh pasta, as well as Modern American Cuisine and Classical French and Italian cuisines. When he’s not in the kitchen, you can find him hunting for hard-to-find bourbon, fishing from the beach, and keeping track of his favorite New England sports teams.