As a Dublin man born and raised on Irish breakfasts, Adam finds it ironic to think of some of the places that he has been fortunate to cook it. He attended his first Food on the Edge Symposium in 2016 while working in Il Vicolo. There, he met Chef Sasu Laukkonen and ended up landing a job in his restaurant as chef and sommelier. While in Helsinki, he had the opportunity to learn and experience cooking in its truest form, and to gain further experience in Noma 2.0 nad Oaxen Form. These experiences have changed Adam and his career to a huge degree, and Food on the Edge has had an incredibly positive impact on his life. His dream it to open his own restaurant in Ireland where he can translate all of his experiences into good, honest food.