Bam! From making pizzas in his hometown to cooking for the Royal family, Josh Adamo is now leading the elite New Orleans kitchen of celebrity chef Emeril Lagasse
Few chefs can claim they’ve shared the kinds of experiences Josh Adamo has had in the culinary scene — and he’s still only 29 years old.
While he’s reaping the rewards from years of hard work, Adamo’s path to the most formidable kitchens didn’t even begin as a culinary student. The next year, Solo owner Chris Lepore offered him a job. Adamo’s Grade 12 schedule consisted of going to school and then heading straight to work until 11 p.m.
So, 23-year-old Adamo packed his things, and within a couple of weeks he was interning at The Fat Duck in England — an iconic restaurant outside London that’s rated three Michelin stars, the highest rating a restaurant can receive. “When you step in a kitchen, it needs to give you goosebumps — and this one did,” he said. “They had just opened months before, and I was just obsessed with the level of food they were doing. They offered me the job and I took it.”
“Later on, I got the experience to be Meghan and Harry’s private chef when they came back for the Queen’s Jubilee and the funeral,” he added. “I was with them and got to chat with them a lot. I’d be cooking in the kitchen and their son Archie would come up and try to play with me.” By 2021, Adamo found himself back at Core, this time as their sous chef. The restaurant had just earned its third Michelin star when the Sault native returned.“I knew that experience as a sous chef was going to propel me to get any job I wanted,” he said. “It was during this time I met Emeril Lagasse’s son EJ while he was doing his internship. He said if I ever wanted to come back to North America to let him know, because there were opportunities with the Emeril group.
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