When it comes to the dining experience, everyone remembers food, drinks, and the staff that serves them. In fact, people love going back to bars and restaurants where the customer experience is great with delicious food and drinks. Adam Richard Seger is one such esteemed name in Chicago’s culinary and hospitality industry. He is a specialist when it comes to food, drinks, taste, and training in the hospitality industry.
Adam Seger – A pioneer of the Farm-to-Bar-Movement
Adam Seger is a Certified Culinary Professional or CCP from The International Association of Culinary Professionals and earned his Advanced Sommelier accreditation from The Court of Master Sommeliers. He is a pioneer of the popular farm-to-bar movement. As of now, he has curated and created multiple beverage and cocktail features for openings and fundraisers at major exhibits for The Art Institute of Chicago and recently at The Metropolitan Museum of Art located in New York City. He has been dubbed as a “Spirits Guru” by the Food and Wine Magazine and is an esteemed visionary mixologist in America.
He is an expert in the industry, and according to him, he has an obsession for ingredients like a chef and is considers himself to be a wine geek with a distinguished palate. In 2008, he was named Time Out Chicago’s Best Mixologist and was featured in New City Chicago and GQ.
Training and working with top professionals
He has spent several years both training and working with some of the famous chefs and sommeliers in the world. Today, he has gained expertise in the food and beverage industry and also has a deep understanding of the importance of hospitality in the industry. Due to this knowledge, he is able to share the necessary skills needed for people to enhance their own careers. He has a passion for teaching and has helped other people begin their careers as bartenders, chefs, and service providers in the hospitality industry.
Passion for food and drinks
He is extremely passionate about food and drinks and believes the dining experience definitely is more than just taste. People should deserve the best food and drinks. From the moment they enter a restaurant or bar, they should be able to feel they are in the right place at the right time. At the same time, they should be hosted in a comfortable place to make them feel special. It is the staff’s responsibility to make them feel comfortable, and they are the foremost priority for them. The atmosphere, the menu, the service, and even the interiors of the place play an instrumental part in creating the perfect dining experience.
According to Adam Seger, the dining experience should be pleasant for everyone in such a way that they remember it for a long time. He is currently writing his first book and discussing his unique philosophy, “drink like we eat.” Since he has many years of experience as a culinary professional and mixologist, he encourages cocktail enthusiasts and bartenders to go the extra mile with their beverages when it comes to creativity. He inspires them to be innovative even with classic mixes and fresh ingredients that could be added to the drink.