The Story Adam Lemieux
Adam Lemieux was born and raised in Chicago, where he grew up immersed in the city’s vibrant food culture. He quickly developed a passion for cooking and hospitality. Gaining some early experience cooking dinner for working parents when he was just 12 years old. As he entered his teenage years, he started working part-time at a high-end senior living facility called Lake Forest Place.
Over the next several years, Adam worked in a variety of roles at Lake Forest Place, including waiter, chef, and interned as a manager. During this time, he gained extensive experience in cooking for special diets, a skill that would serve him well in his future career.
After graduating from high school, Adam enrolled at Wittenberg University, where he earned a bachelor’s degree in business management in 2005. He then worked as the Assistant Director of Dining Services for The King home in Evanston, Illinois, managing a kitchen and front-of-house team
Despite his success in the business world, Adam’s passion for cooking never waned. In 2008, he decided to pursue culinary education, enrolling in Kendall College in Chicago. After graduating, Adam worked for Levy Events Catering and restaurants in Chicago, gaining valuable experience in all aspects of the culinary industry.
Adam’s talent and leadership skills soon caught the attention of large food service corporations like Compass Group and Aramark. As a catering leader, he successfully managed teams for numerous large and small events, including private dinners for university presidents and events with 8,000 guests.
Adam’s commitment to meeting diverse dietary needs led him to become the Executive Chef of a Kosher Kitchen called the Lieberman Center for Health and Rehabilitation. Under his guidance, the kitchen prepared over 1,200 meals a day, catering to strict dietary requirements with delicious and creative dishes.
In his most recent position, Adam worked as a private chef for a high-end rehabilitation facility, where he had an open kitchen with daily changing menus to accommodate client requests. He quickly became an expert at cooking for diverse diets, including Vegan, Vegetarian, Halal, Kosher, FODMAP, Gluten Free, Low Sugar, Keto, and Macro diets.
Throughout his career, Adam’s dedication to his craft, his creative flair, and his attention to detail have made him a beloved figure in the culinary world. Whether he’s catering to 8,000 guests or preparing a single dish for a special client, he always delivers culinary perfection.