Adam Handling

Adam Handling (born 17 September 1988) is a British chef, restaurateur and TV celebrity.

Career

Handling started his culinary training aged 16 as the first apprentice chef at Gleneagles Hotel in Scotland. He then went on to work in London before heading his first brigade as Sous Chef at the Malmaison Hotel in Newcastle. He then moved back to Scotland to become the Fairmont group's youngest ever Head Chef at the Fairmont St Andrews.^[1]

Handling took on the role of Head Chef at St. Ermin’s Hotel in St James’s Park, where he led a team of 22. From there, he entered and became a finalist in Masterchef, the Professionals 2013.^[2]

In September 2014, Handling officially opened ‘Restaurant Adam Handling at Caxton’ in Caxton Street SW1,^[3] which has won three rosettes award from the AA.^[4] One year on from opening restaurant ‘Adam Handling at Caxton’, it won the title of ‘Best newcomer UK restaurant 2015’ in the Food and travel Magazine Awards.

In 2016, Handling started a range of olive oils and sherry vinegar called Olivia available to the hospitality sector.^[5]

In June 2016, Handling opened his first independent restaurant, The Frog in Spitalfields, London.^[6][7] www.thefrogrestaurant.com

Awards and honours

Handling won an Acorn Award in 2013 and was the youngest person to be tipped by the Caterer magazine as one of the "30 under 30 to watch". He has since been crowned the British Culinary Federation’s "Chef of the Year 2014".^[8] Handling won the overall title at the Scottish Chef of the Year Awards in 2015 after winning best dessert with his chocolate, orange and caramel dessert at the event in Glasgow.^[9]

Bibliography

• Handling, Adam; Galetti, Monica (2014-10-01). Smile or get out of the kitchen (1st ed.). Sheffield: Meze Publishing. ISBN 9780992898120. 

References