Personalities

Adam Mali

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Executive Chef - Brasserie S & P

Award-winning Executive Chef Adam Mali’s culinary philosophy stems from his vast experience and his passion for food. In his role as Executive Chef at Mandarin Oriental, San Francisco, Mali will be responsible for spearheading all menus at the luxury hotel, including the new Brasserie S&P, a contemporary restaurant and bar providing an energetic addition to the city’s dining and bar scene. Here Mali will offer reinvigorated menus of brasserie style San Francisco cuisine and refined cocktails complemented with a diverse wine program.

Mali’s menu will feature a variety of dishes using local produce including “baked Drake’s Bay Oysters with ginger and hijike butter”; “local Albacore Tune Poke served with macadamias, sesame oil and red Fresno chilies”; and “roasted Liberty Farms duck breast complemented with cracked English peas and preserved Meyer lemon”.

Prior to joining Mandarin Oriental, San Francisco, Mali served as Executive Chef at Nick’s Cove in Tomales Bay, California. Mali’s cuisine showcased the bounties of the Marin countryside by incorporating his own style and personal flair. Working hand-in- hand with Chef and Owner Mark Franz, the restaurant earned three stars from the San Francisco Chronicle’s executive food and wine editor and restaurant critic Michael   Bauer, was named one of San Francisco Chronicle’s top 100 restaurants in 2008 and 2009, and was Michelin recommended.

A native of New York, Mali began his culinary career on the East Coast, where he spent three years as Sous Chef at Gianni’s in New York City before moving to Jodi’s Restaurant located in Massachusetts’ bucolic Berkshires. A culinary externship at the renowned Five-Star and Five-Diamond Restaurant Gary Danko from 2001 to 2002 brought Mali to San Francisco. Under the guidance of Craig Stoll, Food & Wine’s Best New Chef of 2001, Mali served as a cook at Delfina. Throughout his following tenure as Executive Chef of the Montecito Restaurant Group in Denver, Colorado, Mali oversaw menu development at Montecito North, Montecito South and Annebel’s.

During his 25 years of experience and training at some of the nation’s finest restaurants, Chef Mali has garnered much recognition, having been honored by the James Beard Foundation in 2005 as a “Great Regional Chef in America.” In 2004, he was named “Rising Star Chef” by Rocky Mountain News and also earned the title of “Top Chef”. As Chef and Owner of Restaurant Kody in Evergreen, Colorado, Mali earned the distinction of being named one of Denver’s top ten restaurants by 5280 magazine in 2003.

Chef Mali dedicates his spare time to growing fresh vegetables in his garden, baking with his children, and taking hikes in and around Sonoma County. Mali, a first level sommelier, is also a fully certified Alpine ski instructor. A graduate of Le Cordon Bleu Scottsdale Culinary Institute in Scottsdale, Arizona, Mali resides in Petaluma, California with his wife and two daughters.