For Chuck Adams, owner and executive chef, launching Take Away Gourmet is the culmination of 20 years of experience acquired in all myriad aspects of the food world.
After graduating from the Pennsylvania Institute of Culinary Arts, Chef Adams was employed by the famous five-star, five-diamond Boca Raton Resort and Club as Executive Sous Chef and then at the UN Plaza Park Hyatt Hotel. Adams has also worked as a freelance chef and food stylist on television’s Food Network, with famed personalities such as Colin Cowie, Emeril Lagasse and Matthew Kenny.
Previously Chef Adams presided over the multi–million dollar catering operations of Robbins Wolfe Eventeurs. One of New York’s most prestigious off-premise catering companies, Robbins Wolfe Eventeurs created sumptuous events through production kitchens in both Manhattan and the Hamptons.
From there, Chef Adams moved on to his next adventure at Canard Inc., also located in Manhattan. As Executive Chef, he conceived and implemented events both small and large, from six guests to two thousand. In addition to such events, Chef Adams supervised and produced the daily menu for the NASDAQ Times Square Market Site and the American Folk Art Museum café. Under his leadership, Canard Inc. soared to new heights to become one of the most sought after catering companies in Manhattan.
Throughout the last 16 years of his career, Chef Adams has established a vast list of the most discerning clientele, including numerous celebrities and Wall Streeters. This list is composed of corporate clients as well, including numerous celebrities and Wall Streeters. This list is composed of corporate clients as well, including Armani, Juilliard School of Music, The Hampton Classic Horse Show, Tiffany’s, Baccarat, Johnson & Johnson and FX Sillerman, in addition to Broadway openings and Wall Street closings. In correlation with New York City catering, Chef Adams mixes his strong hotel, resort and restaurant experience into one with Take Away Gourmet.
At Take Away Gourmet, Adams believes in hands-on management, working with and encouraging his staff on a day-to-day basis. When asked to explain his driving force, Adams describes that it is “passion, curiosity and never lagging behind with what’s current and stylish.” Chef Adams’ credentials alone flaunt his ambition.
Social