Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef, before he went on to become Fairmont’s youngest ever Head Chef, culminating in winning Scottish Young Chef of the Year 2011. At the 2013 Acorn Awards, he was the youngest person to be tipped by the Caterer magazine as one of the ‘30 under 30 to watch’.
Adam opened his first independent restaurant in June 2016 in Shoreditch, London, which won ‘Best Restaurant of the Year’ in the 2017 Food & Travel Reader Awards, alongside 3 AA rosettes and a Michelin Bib Gourmand. In July 2018, Adam moved the restaurant to a new, larger site at 45-47 Hoxton Square. The building, which sits on the corner joining Hoxton Square, Rufus Street, and Old Street, is home to the The Frog Hoxton – which also won a Michelin Bib Gourmand - as well as Bean & Wheat (a sustainable coffee, deli and beer-shop with a focus on zero waste).
In February this year, Adam Handling opened Adam Handling Chelsea at the Belmond Cadogan Hotel, The main restaurant features an open kitchen, with an accompanying Bar and Terrace, as well as the Cadogan’s by Adam Handling tea lounge. Adam is also overseeing the entire food and beverage offering at the hotel, including in-room dining, banqueting and events.
A highly accomplished chef, Adam Handling’s beautifully presented modern British dishes start with careful sourcing of top quality, seasonal ingredients, prepared in a number of different, creative ways to enhance their inherent properties and deliver real depth of flavour and harmony.