servair, a member of gategroup, announces the appointment of François Adamski as Corporate Chef. He succeeds Michel Quissac, who has held the position since 2006.
After graduating from the Ecole hôtelière in Le Touquet, François Adamski worked with such greats as Michel Roth and Eric Briffard, and in such prestigious establishments as the Ritz and Plaza Athénée in Paris, Abbey Saint-Ambroix in Bourges and Le Gabriel in Bordeaux.
Winner of the Bocuse d’Or in 2001, crowned Meilleur Ouvrier de France in 2007 and twice awarded a Michelin star, he is today one of the most brilliant disciples of the classic French school, forging a cuisine that is meticulous, simple in appearance, where every detail counts.
Since 2012, François Adamski has also been President of Team France of the Bocuse d’Or: the world championship of cuisine! Team France defends France’s colors within this international competition,
As an ambassador for the servair brand, François Adamski’s mission is to promote the company’s culinary identity and encourage the transmission of know-how between the chefs of its various units. He is also General Secretary of the Studio Culinaire Servair, a creative laboratory, in charge of gastronomic innovation in collaboration with other Group departments.
Alexis Frantz, servair CEO, said:
We are delighted to welcome François Adamski to our company. His exacting standards and expertise are a real guarantee of operational excellence, and his creativity a real plus for the company’s culinary identity. I would like to thank Michel Quissac warmly for his 30 years of commitment and his contribution to the development of servair and the Studio Culinaire.
