Adam Hartman

Born July 1982, Adam took an early interest in food. He grew up in Haifa, where his parents, both mathematicians, barely shared his fascination with his future career. After graduating, he eloped with his high school sweetheart and moved to Eilat to work in a five star "Harrods", where he fell in love once again, this time with the hospitality industry.
Taking a break from gourmet food, Adam served at Air Forces. Released in 2002, the beaten path of Israeli youth took him to South East Asia, exploring new mentalities and flavors - "We were on 12$ a day, for the two of us, and one day I found myself giving a trial English lesson in front of 60 children, the next thing I knew, we signed a contract and lived in China for 2 years". Eating out Chinese might sound like heaven to some, yet, a few weeks down the line, pasta, olive oil and cheese were extremely missed. Adam began experimenting in the kitchen and a chef was born. By 2008, graduated from "Bishulim - Israeli School of Gastronomy" in Tel Aviv, he already worked with acclaimed chefs Mika Sharon and Aviv Moshe. Adam continued his education with pastry course as well as specialized in sushi making. The next step was getting closer to the origins of European Cuisine, with Adam running a deli kitchen in a London bakery, followed by Dublin's own Shelbourne Hotel, Cooks Cafe and Ely Wine Bar. In 2010 he was offered the position of head chef of the Morgan Hotel and currently works as Main Pastry Chef in Michelin Bib Gourmand Restaurant The Box Tree, South Dublin.