Adam Aschner Chef

Adam was born and raised in Dallas, Texas USA.  He started cooking at the age of fifteen and hasn’t looked back.  Adam worked in many “mom and pop” restaurants and the first was Burger House, located in Old Highland Park, Dallas.  His father once told him of the many visits Adam had made to Burger House as a young child, of being lifted up to sit on the bar stools and how very proud he was that this was his son’s first cooking job.

After learning a few tricks of his own, Adam began yearning for more knowledge. His first real four-star kitchen served two restaurants.  The fine dining side being AquaKnox and the other The Fish Bowl, where Adam started.  This was a perfect location for Adam as his favourite food to eat and cook is that of Asian influence. After a two-years rolling sushi in the traditional form, he quickly worked his way around the entire kitchen and was promoted to roundsman. (A roundsman is not quite a sous chef but is able to cook on all stations in the kitchen).

Almost a decade passed with Adam gaining experience in as many kitchens in which he could possibly cook.  Adam is trained on the job and feels this is the only way to truly learn the culinary arts.

Abacus, a true five-star Dallas landmark restaurant, was his last kitchen before leaving the U.S. to join the yachting industry.  Adam considers that he learnt more in the three years at Abacus than he did in all his previous employment and credits this on the influence of head chef at Abacus, Tre Wilcox.  Chef Tre taught Adam two essential rules. One - If you are not one day ahead, you are two days behind.  Two - Layering of flavours. (The art of adding flavour to every aspect of the dish). The restaurant achieved endless culinary awards.

Adam has worked on a number of boats since 2005.  The first was a freelance position as chef on M/Y BigEasy on the east coast of the U.S. and the Bahamas.  His second yacht was a full time position aboard M/Y Lunasea, cruising the U.S. east coast and Canada.  Following this he moved to the 43metre M/Y Starship where he was chef during the trans-Atlantic crossing and summer cruising season in the eastern Mediterranean.  Adam has also filled the position of chef on many vessels in a freelance capacity during his career.  These include M/Y Sarasvati (40 metre), M/Y Halcyon (50 metre) and M/Y Lady in Blue (53 metre).

Adam has been onboard M/Y Salu since before her launch.  He was instrumental in the fitting out of the galley to maximize functionality and efficiency.

He is currently self-training and his greatest passion in the realm of culinary artistry is the new world of molecular gastronomy (the use of natural food based chemicals in the cooking process to transform every-day food into edible works of art).

Visit Adam’s personal website Adam the Chef