Roux Scholar Adam Smith to head up The Devonshire Arms
Smith, 25, has spent the past eight years at the Ritz, most recently as executive sous chef working under John Williams.
“He is already a star and I think he is the man to watch,” said Williams. “He is without a doubt the very best chef that has been in my kitchens. I really, really do rate him.”
During his career so far, Smith has notched up a number of awards, including being one of only two British chefs to win a gold medal at the World Skills competition.
Then, after entering the Roux Scholarship competition for the first time, Smith beat five other finalists to the prize last yearfollowing the final at Westminster Kingsway College where candidates were given a look at a recipe just 30 minutes before having to prepare and present it to judges.
As part of his Scholarship he completed a three-month stage at the three-Michelin-starred Parisian restaurant Le Meurice.
Michelin ambitions
Michel Roux Jnr said: “You could just see he was a true professional and his food was perfect.” Another of the competition’s judges added: “God, but he can cook. He does have a very classical background but he also uses a lot of modern techniques. He is fully dedicated and gifted.”
Smith is now hoping to gain his own Michelin star at the Burlington.
On making the appointment, The Devonshire’s general manager Andrew Mackay said: “This is a great opportunity both for us and for Adam. Rather than bring in someone who has already made his mark with Michelin stars who would be doing just more of the same, we wanted to take the chance to support a rising star where he can make our restaurant his own and give it his personality.
“It will add excitement both for our customers and our staff and we look forward to Adam joining us at the beginning of July."
