Chef Adam Ashe of St Pancras Renaissance is the very embodiment of the 2018 Julia Child Scholarship by Le Cordon Bleu, as one of the many who have taken the brave steps to change career and follow their true passion.
For Adam, his love of food began at an early age when he spent long summers fishing with his Grandfather and learning how to cook alongside his Grandmother. But, like so many do, he decided to take the conventional route of studying economics at University and began working for a brokerage firm.
It didn’t take Adam long before he realised that his heart was not in it, and he decided to return to his culinary routes by enrolling at Le Cordon Bleu London. It was during his studies of Grand Diplôme® that Adam uncovered his natural aptitude for food and cooking. The intensive nine-month programme provided him with the skill set he required to follow his heart into the professional world of food.
My education at Le Cordon Bleu London provided me with a solid foundation for becoming a chef.
After a number of successful years working with renowned chefs around the world, Adam was approached by Marriott International to take on a new challenge at their Asian flagship property JW Marriott Hong Kong. His drive and wealth of experience was awarded with a transfer to take over and redefine Marriott Singapore's landmark Orchard Road property.
Today Adam brings his wealth of experience and culinary philosophy to St Pancras Renaissance Hotel in London. His strong belief in farm to table dining sees him presenting simple food using locally sourced ingredients. From his early days at Le Cordon Bleu London, Adam continues to use classical techniques to showcase his culinary expertise through the delivery of the most exquisite menus.
