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Adam Bruce, Chef Instructor
Chef Bruce grew up in the Adirondack Mountains of Upstate New York. During his high school days, he worked
as a “commis” (helper) in a butcher shop. This experience motivated him to pursue a career in culinary arts and he
entered the American Culinary Federation’s (A.C.F.) apprenticeship program at the Grist Mill Restaurant in
Warrensburg, NY. After eventually working his way up to the Executive Chef position, Chef Bruce left small town
life behind in order to work alongside Certified Master Chef Mark Erickson. During his stay at the Cherokee
Town & Country Club in Atlanta, Georgia, he decided to continue his education and earn his degree in Culinary
Arts from the prestigious Culinary Institute of America in Hyde Park, NY. Chef Bruce also took his culinary
expertise to The American Club in Singapore. He continued his travels working at notable venues across the United
States, including The Houston Country Club in Houston, Texas, and Manka’s Inverness Lodge in Inverness
California. After a stint as private chef in Hillsborough, California, he went to Bradley Ogden’s Lark Creek Inn, in
San Mateo, then the Four Seasons Hotel in San Francisco, California. Marche Bacchus was his first Nevada stop
followed by the Four Seasons Hotel here in Las Vegas.
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