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    Adam Nolan-Charles

    Executive Sous Chef/Catering Chef at Hard Rock International

    Adam Nolan-Charles is a highly experienced and motivated culinarian with a diverse background in the culinary industry, ranging from fine dining to theme parks.

    With 11 years of experience in the U.S. Army Reserve as an officer, Adam also excels in leadership roles.

    He pursued his education in Hospitality Management, Restaurant, Culinary, and Catering Management/Manager at Le Cordon Bleu.

    Adam also holds an Associate of Science (A.S.) in Restaurant, Culinary, and Catering Management/Manager with an impressive GPA of 3.8 from Florida State College-Jacksonville.

    Moreover, he has studied Ordnance Disposal Officer 89D at the US Army Reserve Officers Candidate School.

    Throughout his career, Adam Nolan-Charles has held various prestigious positions such as Catering and Banquet Chef at Hard Rock International, Executive Chef at Opry City Stage, and Executive Sous Chef at multiple renowned establishments like Tribeca Rooftop, Leonard's Palazzo 555, and Deer Creek Golf Club Florida.

    His expertise also extends to roles as Chef Manager at Compass Group USA, Lead Production Chef at Jacksonville University, and Executive Chef and Food and Beverage Director at Admirals Inn and Conference Center under Noble House Hotels and Resorts.

    Currently, Adam serves as the Executive Chef at Pescada New York, showcasing his culinary skills and leadership in the bustling food scene.

    Adam Nolan-Charles brings a wealth of experience and a strong background in both culinary arts and military leadership to every role he undertakes.

    His dedication to excellence and passion for the culinary world make him a standout professional in the industry.

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    Location

    Greater New York City Area