BEIJING PLACES WINNING BET ON CHEF ADAM LEVIN
As he opens Aria Restaurant in China World
by Veronica Lee
Personifying a new breed of American chefs, one does not know quite what to expect of
Adam Levin, "the Chef from Las Vegas, who's worked at Spago's"! One who's
learnt from the best chefs the world over, one who's rubbed shoulders with the rich and
famous, cooked for high profiled celebrities, dignitaries and a long list of Hollywood
glitterati events as part of a normal routine. Add to that list, a father who used
to head the renowned Dunes Casino-Hotel in Las Vegas, and a culinary career that has any
other chef seeing stars.
Adam comes across from the first genuinely enthusiastic 'hello' and friendly smile to
the warm handshake, as a very humble, down-to-earth sort.
The 36-year old Adam recently assumed his new role as Chef of ARIA, the trendsetting
restaurant at the 5-star, award winning China World Hotel in Beijing, China. Within
a few days upon arrival, the linguist (he speaks Italian, Spanish, French and German
besides his native English) already picked up some Mandarin terms with much glee.
When I met Adam, he had just been in Beijing for a few weeks but could already bargain
in flea markets, and give directions to the locals. He obviously loves challenge and
adventure.
As he begins to speak, Adam's eyes light up with enthusiasm when touching on his
favorite topics -- cooking styles, new inspirations and the importance of continuous
learning. The key word here seems to be 'blending'. He blends new
culinary influences with his own tried and tested recipes. He enjoys learning
from new environments and cultures. For Adam, everyday brings fresh opportunities to
absorb the best of everything life has to offer.
Levin values the all-rewarding element of interacting with his kitchen team to reap the
best in ideas, work and team spirit. It's this personality trait that might have made him
an all-star quarterback.
Born and bred in the United States, Adam's introduction to the culinary world started
early, when as a child, he dined with his father in some of the best restaurants around
the world. It was as if he was destined to pick up on this cue at a later stage in
his life.
Although hailing from a family of lawyers, Adam had set his mind on professional
football. Ensconced at the University of California in Los Angeles (UCLA), he
persevered with his dream until several injuries later, Adam sidestepped it, for a change
of scene.
Having been sent to picturesque Italian towns for summer working holidays during his
younger days, where he had picked up Italian and some experience working at restaurants,
Adam headed for the Universita di Firenze in Florence, Italy in 1982. From then on,
there was no looking back.
For the next IO years, he alternated between Italy and the United States working at
well-known restaurants. Along the way, this mild-mannered Chef included a course at
the Cordon Bleu in London and Paris, and a culinary degree in Advanced Studies for the
'cream of the crop' and an Instructors' Course, at the Culinary Institute of America, at
Greystone in Napa Valley, California.
Finally returning to the United States at the tender age of 28 years, backed with a
kaleidoscope of experience, Adam landed himself at the Café Terra Cotta in Tucson,
Arizona, billed as "One of the top 50 restaurants in the US" by the elite Condé
Nast magazine.
It was just the beginning of a list of world-class restaurants appreciated his talents.
The next moves were to Wolfgang Puck's Spago at Caesar's Forum; Mark Miller's Coyote
Cafe at MGM Grand; Fog-City Diner of Real Restaurants Inc.; Jean-I.ouis Palladin's Napa
Restaurant at Rio Hotel & Casino, and finally, at Mortoni's Restaurant at the Hard
Rock Hotel, all located in Las Vegas, Nevada.
Taught, molded and influenced by Chefs of international repute such as Paul Bocuse,
Jean Banchet, Wolfgang Puck, Jean-George Vongerichten and Jean-Louis Palladin to name but
a few, the name "Palladin" is referred to constantly in
his conversation. Why? Simple. Palladin, who made culinary history as
the youngest French Chef to be awarded two Michelin Stars, is Adam's mentor and close
friend.
As he elaborates, one realizes that not only is Palladin a wonderful example of a great
Chef in several aspects, the mentor obviously sees in Adam, another great
Chef-in-the-making, who's following his footsteps of bringing his home country's
well-known cuisine and spreading it to the rest of the world.
Palladin probably foresees Adam's recipe for personal success increasing richly,
beginning with his adventure to China. Much like adding new, exciting ingredients to
unleash yet undiscovered flavors in a favorite dish!
On his first trip to China a few months prior to accepting his new position, Adam's
thoughts started ticking feverishly when he heard "the most profound
statement." It was a comment from Mr. Fu Tianzhu, the China World Hotel's
Deputy General Manager, during a food-tasting session, that "it is not what you cook,
but how it is served' that will make the difference to the Chinese guest."
Propelled by culinary enthusiasm and a determination to adapt to the Chinese concepts
of western cuisine, Adam brainstormed with his wife, Tammy, who is his most trusted
sounding-board, on ways to best accommodate Aria's guests, both western and Chinese, and
make them equally comfortable enjoying his delectable dishes.
Besides a strong restaurant background (not surprisingly, that is where she met Adam)
Tammy has a similar creativity. There home is a colorful combination of treasures from
travels, each with a new use in their new culture.
Convinced that the adage "when in China, do as the Chinese do" has to be
applied to the ARIA restaurant, Adam decided that his menu suggestions will enable orders
of a few complementary dishes of each category of food, that when served, can be shared.
Not only will this enable guests to taste several dishes at once without having to eat
too much, Adam hopes that this will give them a sense of 'home-style dining'.
Adam's philosophy is: "Whatever you do, do it with love and attention."
When applied to his style of cooking, it touches not only on the beauty of simplicity, but
also in the fact that working with his team to bring out the best in each one of them, is
of utmost importance.
This being his first working stint in China, Adam is naturally enthralled at the
thought of learning from his Chinese team. One already senses from the way he speaks
about this, that whatever knowledge he absorbs from them, will be combined with his, to
create new culinary fusions.
As a man with many pots in the fire, it is no surprise that Adam has a project on the
back-burner, waiting to be brought to life at the right time ... that of compiling his own
book of recipes and how-to's. Knowing him, the contents will be a colorful tapestry
of his culinary and personal adventures, all woven into beautiful recipes.
As far as first impressions go, Adam Levin scores with flying colors. To the ARIA
restaurant and the people working with this clean-cut Chef who oozes with passion for all
things creative, Adam is a 'gem'!
And the lasting impression? Anyone who has met or worked with Adam knowS without
a doubt that he will create a new approach to the simple pleasure of eating well for Aria.
And end up with standing ovations.
ARIA is located in the China World Hotel
CHINA WORLD HOTEL, BEIJING
1 JIANGUOMENWAI AVENUE
DA BE YAO
100004, P.R. CHINA
(86-10) 6505 2266
SHANGRI-LA HOTELS
800-942-5050
http://www.shangri-la.com
Back to TravelLady Magazine |
