Executive chef Adham Aston has worked with Jamie Oliver, Justin North, and Gareth Howard, among others, and has a background in foreign and Australian cuisine. His love of cooking began when he was a child, when he would spend time in the kitchen with his parents, preparing ingredients and learning about good food.
At the age of sixteen, Adham chose to drop out of school and pursue a career in the food industry. He began his career in a modest café restaurant in Wahroonga, on Sydney’s upper north shore, before moving to Europe to work and travel in other European nations. Adham studied about and tasted the foods and wines of Italy, France, Germany, Holland, Spain, and Greece while he was there to mention a few.
Adham worked at the two hatted Becasse/Quarter 21 Restaurants when he returned to Australia. Adham returned to Sydney’s north shore after finishing there and took over as Sous Chef at the Greengate Hotel. From then, Adham worked at Wentworth Leagues, one of Sydney’s largest clubs, where he was a finalist in the NSW Chefs Table competition.
Adham’s culinary achievements have been featured in the Daily Telegraph on two occasions.
Adham, who is currently the Head Chef at the opulent Gillian Adams Salon & Spa, creates a new menu every month based on modern contemporary Australian cuisine.
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