Meet the Chef
Executive Chef, Grove Artisan Kitchen
Creativity, innovation and an adept understanding of ingredients are characteristics that constitute a world-class chef. With an impressive portfolio and a well-rounded resume in all facets of restaurant operations, Chef Adam Votaw proves to be a part of this exclusive union of true culinary artists.
After years of leading and developing culinary teams and restaurant brands, Votaw returns to his beloved role of Executive Chef with Miramonte Resort & Spa. In this capacity, Votaw brings a wealth of experience as a culinary educator and enthusiast to a new team at this AAA Four Diamond Palm Springs area Mediterranean-inspired resort. "Honing in on one kitchen with knowledge of the world will be very exciting," shares Votaw. Self-described as an "eternal apprentice" Votaw believes that by approaches food with a fresh perspective everyday keeps him young and ideas fresh.
Chef Votaw notes that his experiences have made him a perfectionist. He graduated from the Culinary Institute of America in 1984. He apprenticed with leaders in the industry, master chefs Albert & Michel Roux at the esteemed Le Gavroche in London, England. Votaw received classic French training in all areas of the kitchen and gained extensive knowledge of the essence of French cuisine including the art of creating sophisticated pastries, a skill he perfected with the guidance of Michel Roux.
Votaw's extensive credentials and accolades include both Executive Chef and Executive Pastry Chef positions at prestigious venues such as the Four Seasons Ocean Grand in Palm Beach, Florida where he received recognition as the "Top Pastry Chef" by Food Arts magazine; The Point in Saranac Lake, New York where he helped them earn the Zagat award for the "# 1 Lake Shore Resort in America"; Little Palm Island, an exclusive island resort and spa located three miles off of Little Torch Key, Florida, earning them ratings including "Top Restaurants" rankings by Zagat Survey and countless awards from AAA, Mobile, Golden Spoon, and Gourmet Magazine; and Chispa, a Zagat award-winning contemporary Latin restaurant and bar located in Coral Gables, Florida. Additionally, for three years, Chef Votaw was a James Beard House participant and has received "Best New Concept" awards from both the New York Times and the Los Angeles Times for separate restaurants.
Chef Votaw collaborated with such notables as Chef Robbin Haas and restaurant operations expert Vincent Lombino in multiple corporate roles. His corporate credentials include Lavalee Restaurants in West Palm Beach, Florida, where he created multi concepts for gourmet pizza, seafood, and steakhouse restaurants. With the renowned China Grill Management, Votaw opened two properties and assisted with construction efforts, creating training programs, and creating menu concepts, which consisted of Nuevo Asian fare. Votaw directed the culinary opening of the historic Riviera Resort and Spa with the award-winning Circa 59 restaurant and other outlets. With Vail Cascade Resort & Spa in Colorado, he directed Atwater on Gore Creek Restaurant, among other property venues. Most recently, Chef Votaw was the Corporate Director of Culinary for Amalgamated Holdings in Sydney, Australia, overseeing 45 hotels and 12 restaurant brands.
Chef Votaw's impressive portfolio spans the spectrum of culinary versatility. From classical French to eclectic southern styles to Asian, Latin, and pastry, it is apparent that Votaw's talents confirm him as a master chef and cuisine consultant ranking him among the best of culinary geniuses.
Judge each day not by its harvest, but by the seeds you plant.Anonymous