Adam Bateman is Culinary Director /Executive chef, responsible for creation, development, and implementation of the new culinary standards of Birmingham's leading hotel, The Grand Hotel. Adam believes in Looking for ways to support and lead the culture of the company through the food and concepts the team develop, and ensure they remain on brand and consistently exceed expectation.
Starting as a chef and gradually broadening into the F&B sector, he is now 25 years into his career as a hospitality professional specialising in Operations, New Openings, Concept delivery and the development of F&B teams. He is proud to support the industry through various boards and programmes. He is currently involved with Springboard Future Chef, Nestle Toque d’Or, People 1st and the Incredible Acorn Scholarship.