A native Memphian, Chef Ben Adams is a graduate of Le Cordon Bleu culinary school in New Hampshire.  He has been a fixture at Memphis landmarks such as La Tourelle, Café 1912 and Chez Philippe, training under luminaries such as Cullen Kent, Tony Gault and Reinaldo Alfonso. A dedicated culinary artisan, he chooses informal dining as his meal of choice and enjoys flavors from all regions.