PALM BEACH, Fla., October 1, 2012 – The Ritz-Carlton, Palm Beach is proud to announce the appointment of Jason Adams as Executive Chef. Adams will work to continue the momentum brought on by the transformation of the hotel and ongoing culinary evolution. A native of the United Kingdom, Adams brings with him 22 years of mastery in culinary arts, solid knowledge of the Ritz-Carlton brand and a passion for creating memorable epicurean fetes for each of his guests.

European trained, Adams began his career in the Bromley Court, Tower Thistle and Hyatt Carlton Towers hotels where he learned the essentials of busy kitchens as Commis Chef. At the Hyatt Carlton Tower Hotel in London, Adams honed his skills at the Michelin Starred Chelsea Room and Rib Room in 1994 – 1996 and was privileged to train under the “Hotel and Caterer Chef of the Year,” Chef & MOF, Bernard Gaume. Adams furthered his skills as Chef de Partie at Churchill Intercontinental in 1996 – 1998 and trained with the MOGB 1996 winner, Executive Chef Idris Caldora.

In 1998, Adams crossed the pond and began his Ritz-Carlton career at The Ritz-Carlton, St. Thomas, USVI as Assistant Sous Chef for the fine dining restaurant and casual eatery, Iguanas. Shortly thereafter, Adams was promoted to Banquet Chef and named Leader of the Quarter in 2001.

Adams continued his whirlwind tour of Ritz-Carlton assignments and landed at The Ritz-Carlton, Buckhead as Banquet Chef and was also hand-picked to be part of the pre-opening team for Ritz-Carlton, Washington D.C. In 2002, Adams relocated to Boston as Executive Sous Chef for the pre-opening team at the flagship Ritz-Carlton, Boston property. In 2004 – 2005, Adams was tapped as Interim Executive Chef where he was responsible for menus of three restaurants, In-room Dining and Chef for the Residences.

In 2005, Adams found himself back in the Caribbean, where he solidified his skills and was appointed Pre-opening Team/ Executive Sous Chef for The Ritz-Carlton, Grand Cayman. Adams accomplishments include earning the prestigious Five Star, Five Diamond accolades for the renowned Eric Ripert restaurant, Blue and also for earning Four Diamond for Seven/ Prime Steakhouse. In 2007, Adams was promoted to Executive Chef at The Ritz-Carlton, San Juan where he managed a team of 90 Ladies and Gentlemen and was also responsible for Chef Laurent Tourndel’s restaurant, BLT Steak.

Most recently, as the Executive Chef at the St. Regis in Aspen, Colorado, a foodie and oenophile paradise, Adams polished his talents and masterminded all outlets and banquet operations. At the Aspen Food and Wine Classic 2011, a three-day festival touting gastronomy’s latest and greatest; Adams partnered with celebrity chefs and showcased his culinary aplomb.

Finally, Adams takes his global knowledge and gastronomic expertise to The Ritz-Carlton, Palm Beach. Armed with vast industry skills and successes, Adams landed the plum role of Executive Chef. “I am extremely honored and excited to be joining The Ritz-Carlton, Palm Beach team, and,” said Adams “I look forward to creating delicious and exceptional cuisine for our guests that Ritz-Carlton is known for.”

Adams will create a sweet and savory ambience that will further engage the guests’ palate and will provide a level of taste, experience and warmth that will assure the ever sophisticated guest has a wonderful stay at the resort.

Adams can be contacted at Jason.adams@ritzcarlton.com or (561) 540-4888.