James Beard Course: Dungeness Crab, Laura's Tomato, Dave's Melons
Cat Island, Bahamas
Best Chef America 2013 + 2014
Foraging Ramps, South Berkshires
BIOGRAPHY: ADAM ZIEMINSKI
Being a Berkshire native, Adam graduated Monument Mountain Highschool with the class of '94. Adam's parents owned a Bakery and there it was determined he wanted to be a Chef. Adam cooked locally while still in highschool for Tanglewood both at Saranak and Highwood dinner clubs. Shortly afterward he worked one year stints at the Federal House in South Lee and Bistro Zinc in Lenox.
Adam attended culinary school at Johnson & Wales University. During culinary school he worked at the French bistro Pot au Feu in Providence Rhode Island. During university he completed an appenticeship under Michel Bourdin at Connaught Hotel in Mayfair, London and The Celtic Manor in South Wales, UK. From there he went on to stage at Le Manoir de Quat Saison in Oxford and Aquavit in Manhattan.
Adam's last officialemploy was at Wheatleigh Hotel in Lenox, Massachusetts. There he was part of the honorary 2005 James Beard Team. Over the course of three years Adam assisted Chef Bryce Whittlesey and Chef Jeff Thompson to attain the highly sought after AAA Five Diamond Award. While there he worked through all stations of the kitchen. In addition his culinary travels have put him working beside culinary icons Wylie Dufresne, Daniel Boulud, Thomas Keller, Charlie Palmer, Jean-Claude Vierne and Patrick O'Connell.
Recently Adam has joined the Board of Directors of Berkshire Grown. Outside of cooking Adam has volunteered in the WOOF program at Paradise Biodynamic Farm in Homestead Florida. I enjoy the new expeiences of traveling through forgein countries and absorbing culture through food, drink and music. Adam also enjoys chess, photography, foraging and painting canvases.