general manager: Adam Lovelace

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.”