Adam Moore is ranked among the world’s top corporate chefs – not bad for a kid who couldn’t decide whether to be a chef or a teacher. Happily, he’s achieved both goals.
In his last years of high school, Adam attended technical college after hours to gain cooking qualifications. Putting his skills to immediate effect, he opened a charity soup kitchen – earning a Commendation of the Order of Australia for community service at 18.
Adam began his chef’s apprenticeship in hotel kitchens. He worked his way up through the ranks until he could set out on his own, running multiple branches of a restaurant chain in his home town and beyond. In his pursuit of professional development, he’s gained formal qualifications in pastry, charcuterie and butchery, food styling and food photography.
With more than 25 years in the industry to his credit, Adam has worked in restaurants, foodservice, retail, food manufacturing, marketing and sales. In the corporate sector, past employers include Mars Australia, George Weston Foods and the multinational Campbell Arnotts. He’s currently executive chef of the Cerebos Culinary Institute, focused on consumer-lead recipe development, as well as product development and innovation.
Adam is a Research Chefs Association Certified Executive Chef (CEC) and a judge for Clubs NSW Chefs Table, TAA chef of the year, AHA Chef of the year, Le Cordon Bleu cooking school, Sydney Royal Fine Foods and more. He’s an active member of the Australian Culinary Federation and the Global Research Chefs Association. He has lectured at the University of NSW Kenvale College and is a renowned industry mentor for young chefs.
Adam has a strong portfolio of TV and video appearances and presenter roles, and writes for culinary trade magazines. In social media, Adam has a strong presence on Twitter with an Australian and international audience. He is currently working on his first cookbook, centred on his love of pork.
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