There is no limit to what Adam can cook. He has extraordinary experience with California Cuisine, Northwest Seafood, Cajun Creole, Italian, Asian, Indian and Comfort Food. His eclectic menu designs exhibit a dedication to the many international cuisines he has enjoyed while traveling and living in culturally diverse neighborhoods over the past 20 years.
1993, at the age of 22, Adam Helm earned his Culinary Arts degree from the California Culinary Academy in San Francisco. Trained in classical French cuisine, he has also acquired considerable knowledge while working for restaurants and catering companies in San Francisco, Seattle and the East Coast. His career path has led him to cook for countless notable figures and celebrities, and his titles have included Executive Chef, Chef Garde Manger, Catering Chef, Sous Chef, and Chef Instructor. He has successfully managed daily corporate events, formal galas and elegant plated menus.
Helm’s nature is strong, creative and dynamic, and he is grateful for a career that he enjoys and can feel good about because it brings such joy to others. In his spare time, Adam volunteers at his local Buddhist center, grows an array or organic fruit and vegetables in his personal garden, and hosts dinner parties for loved ones.