Bringing British Culinary Excellence To Bengaluru : An Exclusive Interview With Michelin Star Chef Adam Gray

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Chef Adam Gray has earned a name for himself in the culinary landscape as one of the notable chefs to have retained a Michelin star for more than a decade. Based in London and with a career spanning two decades, Chef Adam is a true marvel in the culinary world. From Northamptonshire to London, he won various accolades both for himself and the restaurants he managed.

Boldsky caught up with the Chef as he gets ready for his debut pop up at Le Cirque Signature, the award winning luxury fine dining space at The Leela Palace Bengaluru on 21st and 22nd March 2025.

Against All Odds : Decision Of Becoming A Chef

Growing up in East Haddon, Northamptonshire, pursuing a career in cooking must have been a challenge. He was one of the few boys at his school who chose Home Economics as a subject. We asked the Chef to reflect on his experiences during that time.

Chef Gray says "It was very difficult because all my friends at school would ask me why do you want to be a chef as there are no prospects in it! But I was passionate that I wanted to be a chef and to be successful"

The passion and the gumption to make it big inspired young Adam to wash pots at a village pub, The Red Lion, while studying for three years at Northampton College, completing a City and Guilds day release catering apprenticeship. Who knew later he would return as the co-owner of the same pub. Life indeed came full circle.

Early Life In The Big City

Chef Adam moved to London in 1989, cooking under Bruno Loubet at the Four Seasons Hotel, and following a short stint working in Melbourne, Australia, returned to the UK to work under Raymond Blanc at Le Manoir aux Quat' Saisons. "I started working and training in London cooking predominantly, French cuisine" says Chef.

On his inspirations, Chef said "My hero is the late Gary Rhodes OBE - he was a great mentor and a great friend". He met Gary Rhodes in 2001 and soon after, Chef Adam was made head chef of the Michelin-starred City Rhodes, maintaining its star until he left in 2003 to open the new restaurant Rhodes Twenty Four at Tower 42 in the heart of London. Under his stewardship, the restaurant won various accolades.

Contribution To British Cuisine & Signature Dishes

In his career span of more than two decades, Chef Adam has inspired and trained numerous chefs as his interns and also by way of The Shires Cookery School, housed in a converted barn in the grounds of the pub, The Red Lion, co-owned by the Chef at that time. Thanks to his mentorship, many young chefs will carry forward his legacy in the culinary world.

His approach towards keeping British cuisine as "simple, seasonal and consistent food" has definitely contributed towards making British food more popular.

Chef Gray's signature dish is the Beetroot tart with a fig relish and whipped goat's curd with sea herbs. He says, this dish of his "has evolved over time, taking various ideas I have seen or read"

Biggest Achievement

As a Chef who not only gained a Michelin star but has been maintaining it for over 13 years, Chef Adam has achieved an uncommon feat . No wonder then, that he considers this feather in his cap as his biggest achievement.

Love For Indian Food & His Debut In India

The chef is no stranger to Indian cuisine and he expressed his immense love for it. He seems to love Indian breads the most. "I have to say my favourites are all the fresh breads - roti, naan, paratha etc, truly amazing" says Gray.

Last year, Chef Adam visited Le Cirque Signature at The Leela Palace Bengaluru for a dinner with friends during a personal trip. It was there that his friends introduced him to the Food and Beverages team, sparking discussions about the possibility of a future pop-up collaboration. The talks materialised and he's back in Bengaluru at Le Cirque Signature, a luxury dining space that is known to host notable chefs from all over the world.

Chef Adam has planned a 7 course dinner tasting menu highlighting some of his favourite dishes that combine his philosophy of simple, elegant and tasty Modern British food. Gourmands across the city are gearing up for this culinary genius to bring the best of British food to the table for two nights only at The Leela Palace Bengaluru.