Adam Melonas

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Adam Melonas
Adam Madrid.jpg
Adam on top of the infamous Casino De Madrid
Born (1981-11-10) 10 November 1981 (age 33)
Canberra, Australia
Education

Melba High Technology School (1993-1996)

Hyatt Hotel Working Apprentice (1996–1999)

Progressive Cuisine (Self Taught)
Culinary career
Cooking style Progressive Cuisine
Website
http://www.madridlab.net

Adam Melonas (born on 10 November 1981 in Canberra, Australia) is an Australian chef of Greek heritage. He currently works as Head Chef in Charge of the Lab in the Progressive Cuisine style of cooking.

Biography[edit]

Melonas was first head Chef at a Maida Vale, London fine dining restaurant called Otto's at the age of 19.

After two years as Chef de Cuisine at the Sunbar Restaurant and Lounge in Brisbane, Australia, Melonas moved to Dubai and worked as Chef de Cuisine at the Amwaj restaurant, in the Shangri-La Hotel, Dubai for the next year. During his tenure, it gained accolades from What's On Magazine two years in a row (“Dubai’s Best New restaurant" - May 2005 and “Best Seafood Fine dining” - March 2006).[citation needed]

Taking the opportunity of an internal transfer, Adam then moved to Shanghai, China where he was Head Chef at the restaurant Jade on 36 in the Pudong Shangri-La hotel, this position was under his mentor Chef Paul Pairet. Jade on 36 was voted amongst the "Top 50 best restaurants in the world" by Condé Nast.[citation needed]

He then returned to Dubai to work at the Al Mahara restaurant in the Burj al Arab hotel, Dubai. The restaurant has been voted Number 23 - Best Restaurant in the World,[1] and Number 18 - Top Hotel Restaurant in the World.

He then moved to Spain Paco Roncero as Head Chef in Charge of the Laboratory at the 2 Michelin Star La Terraza del Casino at the Casino de Madrid. The restaurant was awarded the second Michelin star on 25 November 2009.[citation needed]

During this time he spent 2 weeks a season at El Bulli to exchange new ideas and techniques. He was also involved with El Bulli catering.[citation needed]

After 2 years of planning and research involving sensory scientists from all over the world, Melonas is planning open a sensory dining restaurant in Midtown Manhattan. Although in the process a ground breaking role came up with the potential to become a part of the solution to the growing epidemic of Obesity and Diabetes in America. Melonas then partnered with an American business man to create a Consumer Packaged goods company to tackle the issue head on. The company will be launching Nationally in the US June 2012.

Melonis's signature preparations is an edible floral center piece named the "Octopop": a very low temperature cooked octopus fused using Transglutaminase, dipped into an Orange and saffron Carrageenan Gel and suspended on Dill flower stalks.

Collaborations[edit]

IKEA has asked Adam to design tapas for them to put on their restaurant menus throughout all Spanish and Portuguese stores.[citation needed]

Adam has worked in partnership with Miele to develop and refine equipment for the kitchen.[citation needed]

Media[edit]

References[edit]

External links[edit]

See also[edit]