Krystle Adamski, CEC

Krystle hails from the southside of Chicago and has worked around the country to follow her culinary vision of creating diverse, regional cuisine.  She has developed innovative fine dining, farm fresh, raw, and vegan menus.  Outside the kitchen, Krystle spends her time painting abstracts (check out the gallery), working in the community, and sharing laughs with her family. 



Executive Sous Chef,  Grandfather Golf and Country Club,  Linville, NC (2016-Present)

  • Oversee four kitchen outlets, banquets and special events for the award-winning Championship golf courses.

  • Facilitate hands on training manuals and education of 25-30 employees who are on intern/externships as well as full time. 

  • Participate in community outreach and Chef panels.

  • Create and execute daily specials, special menus and catering events.

  • Track orders, inventory, and food/labor costs.

Chef de Cuisine,  Fielding's Local Kitchen and Bar,  The Woodlands, TX (2015)

  • Opened new restaurant from ground up for Fielding’s Culinary Group, LLC

  • Developed and implemented standardized recipes for the regular menu and specials

  • Sourced vendors, developed ordering guidelines and par levels

  • Directly responsible for the hiring, training, and overall leadership of the culinary staff

  • Responsible for the day to day culinary operations of this start up restaurant

Sous Chef,  Rosewood Sand Hill,  Menlo Park, CA (2014)

  •  Responsible primarily for the fine dining banquet execution for this luxury hotels Michelin-starred restaurant, Madera
  • Visited weekly farmer’s market to create, refine, and showcase regional cuisine for groups up to 400
  • Developed standard procedures for raw vegan menus
  • Analyzed and managed daily operations to ensure budget goals were met


Executive Sous Chef,  Audubon Country Club, Naples, FL (2011 - 2013)

  • Managed a culinary team of 12 at this exclusive, member owned country club
  •  Anticipated and provided personalized service for the Clubs 200+ members
  •  Developed relationships with vendors and local farmers to source the highest quality ingredients
  •  Created specialty menus for lifestyle restrictions including gluten-free, vegan, allergies, and dietary requirements
  • Elevated standards for the execution of a la carte and banquet services in the Clubs three kitchens 

Executive Sous Chef,  Minneapolis ClubMinneapolis, MN (2008 – 2010)

  • Responsible for the culinary operations of this Five Star Platinum Club of America
  •  Led and developed a team of 22 culinary staff through hands on mentoring and ACF competition participation
  • Executed daily a la carte, banquet and off-premise catering in the Clubs 18 private dining rooms and 2 restaurants
  •  Developed and executed monthly wine dinners and themed Club events
  •  Assisted in the development of seasonal menus that reflected the members’ healthy lifestyles

   Executive Chef, Luna Rossa, Stillwater, MN (2006 –  2007)

  • Responsible for all ordering, staffing, and food production of this neighborhood Italian restaurant 
  • Developed the catering menu and acted as the sales coordinator for the restaurants catering operations
  •  Developed training manuals for new employees

    Executive Sous Chef, Enjoy!, Apple Valley, MN (2005 – 2006)

    •  Managed a $4M+ million dollar, 300+ seat restaurant from a scratch kitchen
    •  Created and produced regularly scheduled wine and themed dinners
    •  Responsible for managing weekly kitchen inventories, labor costs, and food costs
    • Utilized the sales data to maximized restaurant margins through the constant menu refinemen 




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