Made with Love: Chef Adam, Food Glorious Food

by Carina Morgan
Made with Love: Chef Adam, Food Glorious Food

Chef Adam is the executive chef at Food Glorious Food, a high-end catering company specializing in weddings (fun fact: he catered my own wedding last September!). Chef Adam has been in the restaurant business since he was 15 years old, and is an integral part of the local Territory chef network in DFW. Customers can easily spot a Chef Adam meal from their menu line-up (a complex, yet balanced flavor profile that makes tastebuds sing) … true story, he’s received several marriage proposals via meal reviews. Impressive kitchen skills to say the least.

I was given the pleasure to learn more about his culinary journey and how it led him to the Territory family.


WHERE DID YOU GROW UP?

In Burleson, TX. I went to Burleson High School with Kelly Clarkson; she’s a very nice lady.

AS A DFW LOCAL, WHAT DO YOU LOVE MOST ABOUT THE AREA? 

I really enjoy the food scene. Compared to the other cities in Texas, Dallas has a really upbeat culinary atmosphere, full of trendy chefs creating really cool concepts with high quality foods.

WHAT DID YOUNG ADAM WANT TO BE GROWING UP? 

When I was a kid, I wanted to be a secret service agent. Specifically, I wanted nothing more than to be the president’s security detail. I remember watching The Bodyguard with Kevin Costner, and I wanted to be him.

SO, THEN WHEN DID THE CULINARY CALLING HAPPEN?

My journey as a chef started when I got a job in high school working at a restaurant in Burleson called Brangus Feedlot Family Steakhouse (so Texan) as a dish washer. I can’t remember the details, but one day, I got pushed onto the cook line — I had no training or experience as a line cook, but I quickly realized that I had a natural inclination for cooking large quantities of steak at one time. Who knew?

I ended up staying on the cook line there and never looked back.

WHAT (OR WHO) HAS HAD THE BIGGEST IMPACT ON YOUR CULINARY JOURNEY?

When I was 18, I got a job at the Worthington Hotel working at the Star of Texas Grill. I spent most of my time chopping & frying calamari, but when I had a break, I’d walk over to their highest end restaurant, Reflections to watch what was going on over there.

I remember being most impressed by how relaxed the kitchen atmosphere was. During one of these breaks, I met one of the head chefs at Reflections and I was lucky enough to have him take me under his wing. I remain grateful for that today.

He taught me the basics of creating sauces, building flavors, and the fundamentals of becoming a high-end chef. I attribute much of my success to him, and we still keep in touch today.

SPEAKING OF CHEFS YOU ADMIRE, IF YOU COULD GO TO A DINNER PARTY AT ANY CHEF’S KITCHEN, WHOSE WOULD IT BE? 

Hands down, Charlie Trotter. Have you seen his cookbooks? Next time you go to a bookstore, look for Charlie Trotter’s cookbooks.

I loved the use of color & texture in his food — his presentation is simply incredible. He was the guy before the Gordan Ramsays & Wolfgang Pucks of the culinary world. I still look to him for inspiration and try to model my dishes after Trotter.

I intended to travel to Chicago to eat at his restaurant — which was always booked a year in advance. Sadly, the restaurant closed before I ever made it. I would have loved to experience his food.

NOW, LET’S TURN THE TABLES. IF YOU COULD COOK DINNER FOR ANYONE, WHO WOULD IT BE?

Easy. My lifelong crush, Julia Roberts. I would make her anything she wanted.

YOU AND THE TEAM AT FOOD GLORIOUS FOOD JUGGLE SO MUCH. IN ADDITION TO THE MEALS YOU PRODUCE FOR TERRITORY EVERY WEEK, YOUR SUCCESSFUL CATERING BUSINESS HAS YOU BOOKED ALL YEAR ROUND WITH WEDDINGS, PARTIES, AND EVENTS. WHAT’S THE KEY TO MANAGING EVERYTHING? 

We’re very fortunate to have the resources to allow for specialized staff. We have two ops managers, an inventory manager, sales managers and kitchen executives. When we have 11 parties in one day, there’s so much coordination, scheduling, and inventory management to be done — it can get quite chaotic at times.

What keeps things running smoothly is having clear and constant communication between all the functional areas —making sure everyone has all of the up-to-date information as it arises, so we don’t run out of our linens, or miscount the number of ovens we need, etc. Everyone owns their lane, and that’s what ultimately keep things running smoothly.

LAST QUESTION, CHEF. WHAT’S YOUR FAVORITE TERRITORY MEAL? 

I would have to say the Moo Shu Chicken — it’s just a great dish, and I really enjoy both making it and eating it.


In the DFW area and want in on the Chef Adam flavor fest? You can snag $30 off your first order with code CHEFADAM.

Chef Adam’s top 3 meals: Moo Shu Chicken w/ Paleo Pancakes, Chili Lime Pork Carnitas, and Orange Chicken

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