Adam Hegsted - Education
Adam has been working in the industry for 12 years. He graduated from the Northwest Culinary Academy and then later pursued further education at the Art Institute of Seattle. While at the Art Institute he worked at the Space Needle. After graduating from the AIS, he apprenticed in Los Angeles at the California Club.
Work Experience
Adam then moved back to Spokane and was offered a position as a cook at the Black Rock. Shortly after he was offered a position as executive chef at Cedars - a fine dining steakhouse. He then moved to Brix restaurant as the executive chef. He was later instrumental in opening a pub next door to Brix called The Beacon. His current obsession is Le Piastre - his latest restaurant. Adam has a very eclectic palate with Northwest roots and French and Italian influences. He firmly believes in the quality of local produce.