AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Adam Swanson
Adam Swanson is an Adelaide born renowned Chef and restaurateur who has been famed as ‘The King of Pasta,’ though his scope of food mastery is extensive. Chef Swanson is one of the proud owners as well as the Executive Chef of the award winning Mediterranean restaurant Zucca, and a regular Chef on various cooking TV shows. In 2015, he became the Executive Chef at Lot.1 Sydney, teaming with his childhood friend Head Chef Ricardo Cavuoto, together they have created a menu of traditional Italian dishes, using local, seasonal ingredients with a refined modern twist.
Born:
Adelaide, SA.
History:
My Mum is Italian from Naples and my Father is Australian. I like to think that I was brought up surrounded by cheese and Italian food, spending all of my free time in my family’s cheese making business, falling in love with the flavours and smells from my grandma’s kitchen.
Have you always wanted to be a Chef?
I didn’t start out wanting to be a Chef actually! I was chasing the football (AFL) dream first, but I had a few injuries. At 17, I was always cooking and baking at home and decided to follow my passion for food and inspiring others – so I became a Chef.
How would you define your style?
My style is traditional using modern cooking techniques. I believe the quality in cooking comes from using fresh, seasonal ingredients and I like to keep it simple, using about 4 -5 ingredients.
Obsessive compulsive about?
Keeping things tidy and in order. Everything should have its proper place within the kitchen.
What do you love about this business?
I love making people happy. I have always believed that cooking is about creating great memories, when you sit down and eat great food.
Most ‘eyebrow raising’ menu item?
Hiramasa Carpaccio, we serve it at Lot.1 Sydney, it is the perfect balance between bitter and sweet.
Signature Dish?
I believe every dish should be your signature dish. We create food that is in season and traditional.
Born:
Adelaide, SA.
History:
My Mum is Italian from Naples and my Father is Australian. I like to think that I was brought up surrounded by cheese and Italian food, spending all of my free time in my family’s cheese making business, falling in love with the flavours and smells from my grandma’s kitchen.
Have you always wanted to be a Chef?
I didn’t start out wanting to be a Chef actually! I was chasing the football (AFL) dream first, but I had a few injuries. At 17, I was always cooking and baking at home and decided to follow my passion for food and inspiring others – so I became a Chef.
How would you define your style?
My style is traditional using modern cooking techniques. I believe the quality in cooking comes from using fresh, seasonal ingredients and I like to keep it simple, using about 4 -5 ingredients.
Obsessive compulsive about?
Keeping things tidy and in order. Everything should have its proper place within the kitchen.
What do you love about this business?
I love making people happy. I have always believed that cooking is about creating great memories, when you sit down and eat great food.
Most ‘eyebrow raising’ menu item?
Hiramasa Carpaccio, we serve it at Lot.1 Sydney, it is the perfect balance between bitter and sweet.
Signature Dish?
I believe every dish should be your signature dish. We create food that is in season and traditional.