About

Adam Richard Seger earned his CCP, Certified Culinary Professional, from The International Association of Culinary Professionals and received his Advanced Sommelier accreditation from The Court of Master Sommeliers. He is an alumnus of Cornell Hotel School, Michelin-Starred restaurants Chez Julien in Strasbourg, TRU in Chicago, and The French Laundry in Napa Valley.

To grow further his skills, knowledge, and experience, he worked as a winery hand during harvest in France, California, and Germany, as well as a homebrewer and the chef on a farm. Adam Richard Seger also worked with startups and brought to market his own rum, amaro, vermouth, bitters, pancake mix, and syrups. He has also contributed his expertise to giant multinational companies such as Starbucks, Kraft, McDonald's, Tropicana, V-8, and Miller-Coors by doing product development consulting.

As a pioneer of the farm-to-bar movement, Adam Richard Seger is renowned for his chef's approach behind the bar. At present, he is working on his first book, "Drink Like You Eat: A Foodie's Guide to Beer, Wine & Cocktails." He draws upon his life in hospitality, flavor, and teaching to run operations for three LUSH Food & Drink locations in Chicago and manage product development for New York-based Adya Global.