Tony Adams always knew he wanted to be a chef. “I felt led to this life,” he says. “It is very clear to me this is what I was meant to do. It would be silly to write that o as anything other than divine intervention.” After graduation from Johnson and Wales University and externships at Disney and a two-star Michelin restaurant in England, Adams began to see his calling as more than just cooking. He felt led to change the way people eat.rough his food truck, catering business and charcuterie, Adams is dedicated to local, seasonable and sustainable cooking.
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