Adam Melonas

Adam Melonas is an Australian chef of Greek heritage. Currently Head Creative Chef at the 2 Michelin Star La Terraza Del Casino, Adam held his first Head Chef position at London fine dining restaurant “Otto’s” at the age of 19. Adam has also held various positions at Sunbar Restaurant and Lounge (Brisbane, Australia), Shangri-La Hotel Dubai (UAE), Shangri-La Hotel Pudong (China) and the Burj al Arab in Dubai (UAE).

Melonas is the lone Australian representative in a team working in an experimental food lab, charged with sourcing new products and techniques from around the world as well as cooking as part of El Bulli catering. Melonas works under Paco Roncero, currently considered one of Spain’s top chefs and admits that it is his “dream job”. Developing and exchanging ideas is very important to him and so he spends 2 weeks a season at the world famous El Bulli to exchange new ideas and techniques.

Having lived, worked and travelled extensively to 5 of the world’s 6 habitable continents, this exposure has given Adam a depth of knowledge in terms of both ingredients and cooking styles that is unmatched for a person his age. He writes his own blog, using it to share all of his latest creations, discoveries and innovations as they happen.

“I like to think of food as you do people, you must treat them all differently as every person has different needs. You cannot cook or prepare products all the same just because they are food.” – Adam Melonas