ADAM LOVELACE
For nearly 25 years, Masa's has embraced a tradition of creating an
iconic dining experience in San Francisco that is elegant, unobtrusive
and warm. Since January of 2007, Adam Lovelace has taken over at
the helm of this world-renowned restaurant as General Manager and Maitre
D'Hotel.
A third generation San Franciscan, Mr. Lovelace, a Culinary Institute
of America BPS graduate, has achieved many accomplishments in the restaurant
industry throughout his career.
While at the CIA, Mr. Lovelace earned the R.C Kopf (Kobrand) Scholarship,
which afforded him the opportunity to study with some of Europe's top
Master Chefs, vintners and celebrated winemakers. In his early
career, Mr. Lovelace also worked at such famous restaurants as The Girl & The
Fig in Sonoma (before opening the highly regarded and sadly missed The
Girl and the Gaucho in Glen Ellen) and Bistro Bis/Vidalia in Washington,
DC (with James Beard Award winning chef, Jeffrey Buben) before returning
Northern California to work at Masa's.
"When I first started with Masa's I worked alongside Ron Siegel,
then Richard Reddington and Gregory Short as a Head Captain. Over
time, I wanted to attain more experience in a management capacity, directing
my talents not only in operations, but leading and training people towards
the level of service and excellence I learned throughout my time at Masa's. I
want to share the magic of a seamless dining experience"
Departing Masa’s after two years to join the Management ranks
of Joie de Vivre Hospitality, Mr. Lovelace found his home at Millennium,
San Francisco’s premier vegan fine dining restaurant honing his
management skills and expanding upon his talents. "During my time
at Millennium the focus was on vegan fine dining. Learning the
art of working with local, organic sustainable food helped further not
only my education about the cuisine, but I also learned more about the
amazing local vendors who tirelessly work to provide foods of exceptional
quality." While at Millennium, Mr. Lovelace was instrumental
in garnering awards for his work on infusion programs.
"When the opportunity arose to return to Masa's and work with Executive
Chef Gregory Short, I immediately said 'yes'. As Masa's enters
its 25th year, it is exciting to be part of a young, fresh and talented
team. I’m excited to share my experience at Millennium stressing
local, organic and sustainable practices.”
According to Mr. Lovelace, "Over the last 25 years, service styles
have shifted. San Francisco Fine Dining has evolved. Our guests
are much more knowledgeable and their expectations are high. Today,
our focus at Masa's is on providing superior, unobtrusive service in an
elegant relaxed atmosphere. With the talents of Gregory Short behind
the stove, the fresh new talent of our Pastry Chef, John McKee and
our highly knowledgeable Master Sommelier, Alan Murray, I truly believe
Masa's will remain a San Francisco icon and celebrated food temple for
many years to come." |