Garrett Adair's Biography

Wine Country California native, member of the Jame Beard Foundation, and student of the Le Cordon Bleu, Chef Garrett Adair has been working professionally in restaurants and catering since 1992, having trained in some of Sonoma County's top restaurants including Forestville's Michelin starred Farmhouse Inn (Sous Chef), Sebastopol's 101 Main Bistro & Wine Bar (Saucier and Sous Chef), The Mixx, and other notable establishments.

From founding his first catering company in 2002 to his current venture undertaken in 2007 — Chef Adair - Private Chef Services — Chef Garrett Adair has brought what he calls "American Haute Cuisine" to life for clients in the San Francisco Bay Area and beyond. His focus is artisan cuisine, where he incorporates organic and sustainable produce from local farms and gourmet stores, hand-picking, meat, sustainable fish, poultry and dairy products — all enhanced with his own custom spice blends and local wines.

"I love to leverage the French approach and techniques when cooking for my clients. That accompanied with American, California cuisine and physically searching out the freshest and best ingredients from San Francisco, Point Reyes, Napa, Sonoma and my own garden. I source foods that are only fresh, farmed locally, or otherwise unique and fun. This is what I call American Haute Cuisine — fun, exciting, over-the-top delicious approachable with unique artisan plating," says Chef Garrett Adair.

Chef Garrett Adair has served as a private chef for CEOs, celebrities and exclusive clients from New York to San Francisco and beyond. He lives in Sonoma County with his wife and their two daughters.

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