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ADAM MELONAS

CONFERENCIERS / GRANDS CHEFS CUISINIERS

Famous Chef

BIO speaker:

ADAM MELONAS (born on 10 November 1981 in Canberra, Australia) is an Australian chef of Greek heritage. He currently works as Head Chef in Charge of the Lab perfecting techniques in the Progressive Cuisine style of cooking.

ADAM MELONAS’s passion for all things food was nurtured during several roles at top establishments. This included his first head Chef position at a Maida Vale, London fine dining restaurant called Otto’s at the age of 19.

After two years as Chef de Cuisine at the Sunbar Restaurant and Lounge in Brisbane, Australia, Adam got his first opportunity to work in Dubai.

ADAM MELONAS worked as Chef de Cuisine at the Amwaj restaurant, in the Shangri-La hotel, Dubai for the next year. During his tenure, it gained accolades from What’s On Magazine two years in a row (“Dubai’s Best New restaurant” - May 2005 and “Best Seafood Fine dining” - March 2006).

Taking the opportunity of an internal transfer, ADAM MELONAS then moved to Shanghai, China where he was Head Chef at the restaurant ‘Jade on 36’ in the Pudong Shangri-La hotel, this position was under his long time mentor Chef Paul Pairet who was instrumental in the development of Adam’s cuisine. It was voted amongst the “Top 50 best restaurants in the world” by Condé Nast.

Shanghai gave ADAM MELONAShis first taste of Chinese and Oriental cuisine which he regards as some of the richest, deepest and most complex he has ever encountered.

Success followed once again at the Al Mahara restaurant in the 7 star Burj al Arab hotel, Dubai. The restaurant has been voted “Number 23 - Best Restaurant in the World” and “Number 8 - Top Hotel Restaurant in the World”.

He currently works directly with Paco Roncero as Head Chef in Charge of the Lab at the 2 Michelin Star La Terraza del Casino at the ultra-exclusive Casino De Madrid. The restaurant was awarded the second Michelin star on 25 November 2009.

Extending and applying his previous experience and knowledge in consulting (running the Tommy Gunz restaurant consultancy for 4 years), Adam has teamed up with Paco to form a worldwide hospitality consultancy company. They both travel extensively representing their work in conferences and VIP dinners around the world.

Developing and exchanging ideas is very important to him and so ADAM MELONAS spends 2 weeks a season at the world famous El Bulli to exchange new ideas and techniques. He is also involved with El Bulli catering.

Having lived, worked and travelled extensively to 5 of the world’s 6 habitable continents has given Adam a depth of knowledge in terms of both ingredients and cooking styles that is unmatched for a person his age.

 

 


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