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.
- Galway Bay Brewery Create A Collaborative Brew to Celebrate the Food On The Edge Theme of Migration
- The Food On The Edge 2019 Schedule is Officially Unveiled at Programme Launch in the Druid Theatre on Culture Night
- Food On The Edge 2019 Officially Launches
- Early Bird Ticket Rate for FOTE2019 Closing Soon
- FOTE Early Bird Extended