Chef Andrew Adams

Chef Andrew Adams is the Executive Chef of ACRE in Memphis, Tennessee, bringing more than three decades of professional experience to his refined, ingredient-driven cuisine rooted in classical technique and Southern sensibility.

He began his career as an apprentice at the nationally recognized KC’s Restaurant in Cleveland, Mississippi, before earning his degree from the Culinary Institute of America. After graduation, Andrew trained in some of the country’s most respected kitchens, including Commander’s Palace under Chef Jamie Shannon and The Ryland Inn, a Relais & Châteaux property, with Chef Craig Shelton.

In 2002, he returned to Memphis to help open Wally Joe Restaurant, later serving as Chef de Cuisine at the Memphis Brooks Museum of Art. His work has earned national recognition, including being named a James Beard Foundation Award semifinalist, and he remains deeply committed to mentorship and charitable efforts that strengthen communities through food.