After over 20 years of making sweets in celebrated kitchens all over the world, chef Thomas ventures out to start his own brand, Thomas Craft Confections. Adam began his professional journey working at a San Diego bakery at age 18 with Alsatian master baker, Pascal Zindel and it was there that he knew confectionary arts was his calling. During a successful apprenticeship at the prestigious Ritz Carlton, Laguna Niguel, Adam connected with long time mentor, Jean-Francois “Jeff” Lehuede.
While still working at the Ritz Carlton, Adam took on a second roll at the St Regis, Monarch Beach Resort to learn from MOF, pastry chef Stéphan Tréand. After taking the role of Head Pastry Chef at the Ritz Carlton Marina Del Rey, Adam was sent to help open other Ritz Carlton hotels in Abaco Island, Bahamas and Denver, Colorado. Then the globe-trotting really began, Adam was sent to Enniskerry Ireland to assist with another opening at the Ritz Carlton Powerscourt. From there it was chocolate competitions in Cologne, Germany and Madrid, Spain. Chocolate science education in T’Hain l’Hermitage France and Schwyz, Switzerland. Opening task force stints including Italy and New York. Executive Pastry Chef residencies at Capella Singapore, The Beverly Wilshire, Beverly Hills and most recently at the longest running 5 Star resort in the country, The Broadmoor Resort in Colorado Springs. It was in Colorado Adam was able to sink his teeth into the baking & pastry program and make it one of the very best in the country.
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