Adam Peirson
Adam Peirson is senior Chef de partie at Claridge’s Hotel in central London. But his love of cooking was recognised and encouraged long before he put on his chef's hat.
Having enjoyed cooking from an early age, Adam first got his feet firmly on the kitchen floor with a bit of help. ‘Able to stand the heat’ Adam was advised that training at a busy London hotel would be a great starting point for his chosen career.
Joining Claridge’s in 1999, Adam embarked on a two year apprenticeship, learning to cook in an environment which he loved - where quality and precision were of upmost importance. He also attended The Butlers Wharf Chef School where he gained his NVQ qualifications. That is when he first discovered the value of entering Skills competitions. Which Adam says “really inspires, motivates and improves your skills.”
Adam then went on to compete in and win a number of national cookery competitions, including the Master Chef Grand Prix and the Academy of Culinary Arts Award of Excellence. He was awarded an International Diploma of Excellence, when he represented the UK at the World Skills Competition in St Gallen, Switzerland in 2003.
Adam Peirson
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Now an award-winning chef, Adam Peirson began with a prestigious apprenticeship at Claridge’s, where he still works.
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