a chef, author and whitehouse trailblazer…
Sounds like the start of a joke?
Admittedly it’s an eclectic assortment of skills, but it’s definitely no joke. With a central core in food sciences, our uniquely assembled team instinctively understands the chemistry and relationships behind flavors, ingredients and shelf stability.
This allows our hybrid Product Developers to invent entirely new techniques and processes to achieve what was originally thought to be impossible.
We are the sum of our parts…
( the chef )
Adam is the founder of Chew and one of the worlds most respected innovators in the experimental culinary arts.
Instrumental in the growth and success of five restaurants in five different countries, Adam has developed and launched thirty-seven products across four continents and serves as a consultant to companies and culinary professionals worldwide.
Adam’s mission is to relentlessly challenge the status quo and, in his words; ‘constantly strive to achieve the unachievable.’
( the author )
Harold is a member of the Chew Advisory Board and an author writing on the chemistry and history of food science and cooking.
Known internationally for his seminal work On Food & Cooking: The Science & Lore of the Kitchen, he received his PhD in literature from Yale where he went on to serve as an instructor. In 2008 he was named one of Time Magazine’s most influential people.
Harold’s research has been featured in Nature and Physics Today, as well as his long-running column The Curious Cook which he wrote for the New York Times. He is also a visiting lecturer on Science and Cooking at Harvard University.
( the whitehouse trailblazer )
Sam is a member of the Chew Advisory Board and is the former White House Chef and Senior Policy Advisor for Nutrition.
Sam was Executive Director of First Lady Michelle Obama’s “Let’s Move!” campaign, and also assisted the First Lady to create the first major vegetable garden at the White House since 1943.
In 2011, Fast Company named Sam one of the 100 Most Creative People, and in 2012 he helped create the American Chef Corps to promote diplomacy through culinary initiatives.