A Culinary Journey Towards Sustainability and Innovation in Hospitality

Chef Adam was born in Sydney, Australia, into a family deeply rooted in European traditions, with English, Irish, and Swiss heritage shaping his upbringing. Surrounded by rich, traditional foods, he developed an early passion for the culinary arts. Although initially accepted into Duntroon Military College, Adam chose to pursue his love for cooking, beginning an apprenticeship at a seafood restaurant in Sydney immediately after completing high school in 1990.

In 1994, he joined the Ritz-Carlton in Double Bay, transitioning into the hotel industry to fulfil his dream of working in Europe. Two years later, he moved to the Sheraton on the Park in Sydney and, by 1997, relocated to Zurich, Switzerland, with the same company. Over the years, Adam’s career has taken him across the globe, with roles in Switzerland, Saudi Arabia, Malaysia, China, Thailand, the Philippines, Japan, Hong Kong, and Macau.

Throughout his journey, he has worked with esteemed hotel brands such as Mandarin Oriental, Peninsula, Shangri-La, and Hyatt. Now serving as the Director of Culinary at MGM China, Adam leads a team of 1,600 chefs and stewards across two properties. His extensive global experience has refined his management expertise and creativity, making him a celebrated leader in the culinary world.

A Culinary Odyssey: From Sydney to MGM MACAU

I started my career in Sydney in 1990, enrolling on an apprenticeship working in small independent restaurants, which led to me joining my first Hotel, the Ritz Carlton, in 1994. This was a way for me to gain enough experience to move overseas, which I did by 1997. Working in over 10 countries spanning a 30-year-plus career, gave me valuable experience in dealing with multiple nationalities, cuisine types, techniques and flavours, which honed not only my cooking abilities but also my management scope. This has culminated in the current role I am in, leading a brigade of over 1600 chefs and stewards over 2 properties.

“I think sustainability will be a key factor in the hospitality sector in the future, Biodegradable solutions, food waste management, and carbon footprint reductions are all very important topics in this ever-changing world with global warming and environmental challenges.”

Shaping Hospitality's Future

I think sustainability will be a key factor in the hospitality sector in the future, Biodegradable solutions, food waste management, and carbon footprint reductions are all very important topics in this ever-changing world with global warming and environmental challenges, we must be striving for more technologies that can help reduce and recycle to make Luxury sustainable.

Addressing Workforce Challenges

I think the biggest challenges the Hospitality industry will have to face in the future will be labor and a shortage of it. Not only from a workforce perspective, but also from an experience point of view, with many young people not willing to work the long hours demanded by this career, but also the younger generation wants success in a far shorter timeframe without gaining the experience that can mold future leaders.

Innovating Sustainability

Apart from Workday, teams, and service now, which are all great applications currently employed in MGM, we are also looking into procuring a total food waste management system in 2025, which will make us 100% food diversion, turning 80% of total waste into liquid, and the existing 20% residual waste can be used for pet food, fish food etc. It's an exciting prospect we can't wait to implement.

Balancing Innovation with Experience

Whilst technology is a positive, I think depending on the size of the operation, and how the technology assists the end user, it's important to look at all the factors, including cost benefits, and also how it impacts guest experience. At the end of the day, we are in Hospitality, and luxury experiences are not always going to be kept luxurious if we use robots, for example. So, technology is great, depending on the application.