The new executive chef at a downtown restaurant won a number of honors for his work at a restaurant in Illinois.
Reserve Wine & Food in Grand Rapids said yesterday that is has named Josh Adams to the role.
Adams brings a breadth of cooking experience from Peoria, Ill., where he was a James Beard Awards semi-finalist while owning and operating June Restaurant.
He operated June for five years.
Mentors have helped shape the way Adams looks at food, who brings a vision of farm direct and molecular gastronomy to Grand Rapids.
“With the development of each dish, I take into consideration the aroma, taste, texture, temperature, color, shape and arrangement to bring about the best possible result for the customer," Adams said.
Adams worked his way up, first as an intern in a kitchen before attending the French Culinary Institute and Illinois Central College’s culinary arts program.
In 2007, Adams began work at Vie in Chicago under Chef Paul Virant.
He opened June in his hometown of Peoria in 2008. While there, he was a James Beard Rising Star Chef Semi-finalist in 2010 and a 2012 Best Chef — Great Lakes Region Semi-finalist, Food & Wine Magazine’s 2013 “People’s Choice Best New Chef — Great Lakes Region,” among Reuters’ “World Chefs” and one of Mother Nature Network’s “40 Chefs Under 40.”
June was recognized in 2009 by the Wall Street Journal as “Best New Restaurant — Heartland Region,” Travel + Leisure’s “50 Best New Restaurants” and Opinionated About Dining’s 2013 “Top 100 U.S. Restaurants,” among other honors.
Reserve is celebrating its fifth year in operation and has been recognized by Business Journal sister publication Grand Rapids Magazine, as well as OpenTable, Food & Wine Magazine, James Beard Foundation and Wine Spectator.