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Farm-to-bar pioneer Adam Richard Seger is an alumnus of Cornell Hotel School, Michelin-Starred restaurants Chez Julien in Strasbourg, TRU in Chicago, and The French Laundry in Napa Valley. He is a Certified Culinary Professional from The International Association of Culinary Professionals and has an Advanced Sommelier accreditation from The Court of Master Sommeliers.
Adam Richard Seger has been featured in GQ, The New York Times, Fast Company, Gourmet, and Food & Wine Magazine. His unique take on cocktail culture landed him high-profile events on four continents. One of his notable international projects involved creating a rooftop bar herb garden for the top bar in the world, 28 Hong Kong Street. He also made from scratch a cocktail program for The W Singapore, drinks for Eric Ripert’s Cayman Cookout, the signature cocktails for Oprah Winfrey’s 25th season wrap party, and the official Champagne Cocktail of the 84th Academy Awards Governor’s Ball.
Using his expertise to help the community, Adam Richard Seger has donated his time and talent for fundraising for Meals on Wheels, Share our Strength, Alex’s Lemonade Stand, The Art Institute of Chicago, and The National Tropical Botanical Garden in Kaua’i. He has been a resident guest lecturer on Wine & Spirits at Sullivan University and a speaker at The National Restaurant Show, Hotel Ezra Cornell, The International Association of Culinary Professionals, and multiple beverage conferences.