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Chef Thierry Adam has crossed my path doing two different kinds of assignments. The first was for two different weddings for 150 and for 250 people; the second was for several dinner parties. Every function was an unequivocal success. Who am I? I have designed and produced hundreds of events for couples, dozens even hundreds here and abroad; Chef Adam has earned my absolute highest recommendation for organization, design, execution, presentation, flavors, textures and HONESTY.

The event closest to my heart was the wedding reception for 150. 1 was father of the bride. He is an enthusiastic team player, counseling and comforting the bride and groom at the design meetings, conducting several planning sessions, visiting and revisiting the garden venue. All preparations paid off. Thierry arrived before Friday noon and worked non-stop until summer solstice nightfall Saturday; he was tired and proud. The finest party I have ever put on in my life; Thierry was and is THE MAN!!! I will choose Thierry for her twin sister's wedding because this chef is too competent, professional and thorough for me to even imagine risking with another.

The larger wedding took place in a big Mercer Island home and convinced me to choose Thierry for my daughter's wedding. Thierry arrived the afternoon a whole day before the reception would start. The same story as above and below, only this time, there were more guests and a huge fleet of wait staff. As a guest, I was very impressed, as were the other guests. The bride's parents were very, very pleased.

The several dinner parties for a wine-tasting club of 14 were held annually in the members' residences. The hosts would work with Thierry to design a multi-course feast then provide the venue; the guests brought sensational wines from personal stashes to complete the menu. On the party day, Thierry would arrive early, take over the host's kitchen, and begin to "do it all." When the guests arrived, the kitchen was in perfect order, his costume was clean pressed and spotless; he always beamed with friendly confidence. From hors d'oeuvres through the final brandies/ports, the courses would flow in and out; some especially dramatic dishes he presented himself... everything terrific!! The kitchens were immaculate when he and his helper left late in the evening. I often wondered how it all could have happened, because, every time I glimpsed, he appeared calm, deliberate, and effortless-never rushed.

L.P. Jeter II