Today we’d like to introduce you to Adam West.
Adam, can you briefly walk us through your story – how you started and how you got to where you are today.
I was born and raised in Dallas, Texas and was exposed to food at an early age by my parents – both of whom spent a great deal of time in the family kitchen. In high school, I landed my first kitchen job as a dishwasher, and when I was 18 years old, I was working as a line cook at the Fairmont Hotel. After graduating a year early from high school, I enrolled in the culinary program at El Centro College in Dallas. I was fortunate enough to be invited to participate in the school’s Hot Food Competition Team, winning American Culinary Federation medals in Orlando, Chicago, Dallas and Houston. While still at El Centro, I had an apprenticeship as Chef Tournant at The Legacy Grill inside the Westin Stonebrair Resort in Frisco where I was responsible for executing daily operations and preparations for the 150-seat resort restaurant.
After graduating, I worked at Westin, Jeroboam Urban Brasserie, and Dragonfly inside Hotel ZaZa Dallas. In May 2010, I had the prestigious honor of cooking at the renowned James Beard House in New York City, and later that same year, I was promoted to Executive Chef at Monarch restaurant inside Hotel ZaZa Houston. It was there that I honed the skills to become the chef I am today.
After leaving Hotel ZaZa Houston, my family and I moved home to Dallas, and I opened a gourmet food truck, “Unforsacon Bacon.” I enjoyed the food truck business but missed the restaurant industry. I became Executive Chef of The Porch in Dallas, and in this role for the next five years is where I really started building relationships with multiple local farms and ranches. I was also able to evolve the menu toward a more sustainable and ingredient drive style.
All of these experiences and opportunities have led me to where I am today as Executive Chef at Local Yocal BBQ & Grill. I worked with owner Matt Hamilton and his team to open the restaurant at the end of 2018 and am proud of the progress we have made in one year. Matt and I are both committed to providing the best quality food possible because it is a direct reflection of our commitment to the local farmers and ranchers who tirelessly go the extra mile in an effort to make their product the best it can be.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
One of the biggest challenges is work-life balance. The restaurant industry can demand a lot of your time. Luckily, I’m blessed with an incredibly supportive wife and family. It’s important that my kids see their dad doing something he’s passionate about as well. I love it when they come to the restaurant for a meal. I never pass up an opportunity spend time with them.
Alright – so let’s talk business. Tell us about Local Yocal BBQ & Grill – what should we know?
Our restaurant is beef-centric, featuring sophisticated Texas cuisine and updated southern Americana classics. We serve barbecue for lunch and Wagyu steaks for dinner. Because we know the farms and ranches where our products are sourced, we can seek out the freshest, local, and wholesome products, which is unique. We’re located in historic Downtown McKinney in a turn-of-the-century building that was a former grocery warehouse and has been renovated into the casual, rustic atmosphere we have today.
Is there a characteristic or quality that you feel is essential to success?
Adaptability. Despite planning as much as you can, you never know what a day can throw at you. Being able to think on your feet, adapt on the fly, and be cool under pressure has been my saving grace on more than one occasion.
Contact Info:
- Address: Local Yocal BBQ & Grill
350 E Louisiana Street
McKinney, TX 75069 - Website: localyocalbbqandgrill.com
- Phone: 469-225-0800
- Email: media@localyocalfm.com
- Instagram: https://www.instagram.com/localyocalbbqgrill/
- Facebook: https://www.facebook.com/LocalYocalBBQGrill/?ref=br_rs
Image Credit:
Azure Photography Christie Connell
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