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Ryan Adams attended Saddleback College, earning a degree in Nutrition and Food Science, then going on to pursue additional culinary education at the California Culinary Academy in San Francisco. Upon graduation, he moved to Maui, Hawaii to work as the Sous Chef at David Paul’s Lahaina Grill. Ryan continued to work with prominent chefs and gain invaluable experience through the Kea Lani’s Grand Chefs on Tour program in Hawaii. In 1997, he returned to Orange County, California and was hired at the newly opened Citrus City Grille in Old Town Orange and was quickly promoted to Executive Chef. Later that year he was hired as the sous chef to open David Wilhelm’s French 75 in Laguna Beach. After one year with Culinary Adventures, he was promoted to Corporate Chef. In this capacity he works directly with Wilhelm on projects which include menu development, recipe research, and the opening of new restaurants. | 