Adam Hoffman
Chef de Cuisine
Rover’s
Adam is a graduate of the California Culinary Academy and the American Culinary Federation Apprenticeship Program. During his apprenticeship he achieved gold and silver medals in National and Regional culinary competitions. Adam began his culinary career at one of Las Vegas’s first 4-star restaurants, Le Montrachet. In Seattle, Adam has worked at Café Juanita, Sunset Club, Assaggio Restaurant, and Figaro Bistro.
Adam joined Rover’s in 1999. His specialties include saucier work, classical French methods, wild game, and seafood. Adam makes his own cheese, and creates Rover’s traditional charcuterie, which is smoked and cured at the restaurant. Because Rover’s menu is based upon seasonal ingredients, Adam spends a great deal of time sourcing ingredients from area farmers and purveyors.
When Adam isn’t learning about new ingredients, he teaches culinary techniques to young cooks. Adam was a Chef Instructor at the Culinary Program at the Art Institute of Seattle. Currently, he runs Rover’s Apprenticeship Program, a rigorous introduction to the world of fine dining for culinary students from around the country.
