INDIAN WELLS, Calif.
Miramonte Resort & Spa’s new Executive Chef Adam Votaw brings a wealth of experience not only as a master chef, but also a culinary educator and enthusiast to the Grove Artisan Kitchen. His portfolio and accomplishments as a restaurant and pastry chef span a spectrum of culinary versatility from around the world.
Chef Votaw graduated from the Culinary Institute of America in 1984. He apprenticed with leaders in the industry, master chefs Albert & Michel Roux at the esteemed Le Gavroche in London, England. He received classic French training in all areas of the restaurant kitchen and gained extensive knowledge of the essence of French cuisine including the art of creating sophisticated pastries, a skill he perfected with the guidance of Michel Roux.
Extensive credentials and accolades include both Executive Chef and Executive Pastry Chef positions at prestigious restaurant venues such as the Four Seasons Ocean Grand in Palm Beach, Florida where he received recognition as the “Top Pastry Chef” by Food Arts Magazine; The Point in Saranac Lake, N.Y., where he helped them earn the Zagat award for the “# 1 Lake Shore Resort in America”; Little Palm Island, an exclusive island resort and spa located three miles off of Little Torch Key, Fla., earning them ratings including “Top Restaurants” rankings by Zagat Survey and countless awards from AAA, Mobile, Golden Spoon, and Gourmet Magazine; and Chispa, a Zagat award-winning contemporary Latin restaurant and bar located in Coral Gables, Fla. Additionally, for three years, Chef Votaw was a James Beard House participant and has received “Best New Concept” awards from both the New York Times and the Los Angeles Times for separate restaurants.
Chef Votaw collaborated with such notables as Chef Robbin Haas and restaurant operations expert Vincent Lombino in multiple corporate roles. His corporate credentials include Lavalee Restaurants in West Palm Beach, Fla., where he created multi concepts for gourmet pizza, seafood, and steakhouse restaurants. With the famed China Grill Management, Votaw opened two properties and assisted with construction efforts, creating training programs, and creating menu concepts, which consisted of Nuevo Asian fare.
Chef Votaw directed the culinary opening of the historic Riviera Resort and Spa with the award-winning Circa 59 restaurant and other outlets. With Vail Cascade Resort & Spa in Colorado, he directed Atwater on Gore Creek Restaurant, among other property venues. Most recently, Votaw was the Corporate Director of Culinary for Amalgamated Holdings in Sydney, Australia, overseeing 45 hotels and 12 restaurant brands.
Miramonte Resort & Spa is one of more than 40 independent, upscale hotels, resorts and conference centers managed by Destination Hotels & Resorts, and offers more than 18,000 square feet of meeting and event space.
