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Plume

One of Washington D.C.'s finest restaurants
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Andrew Adams

ANDREW ADAMS

Sous Chef

Drew Adams is passionate about cooking, and seafood in particular, something he attributes to his first summer job when, at the age of 14, he worked at a local seafood carryout restaurant in his hometown of Baltimore, MD. Pursuing his passion, he attended Johnson & Wales University in Charleston, SC, and honed his skills at restaurants in South Carolina, Maryland and Washington, DC. Chef Drew joined the culinary team of Plume in 2009, having worked most recently in the kitchens of Marcel’s, where he worked under acclaimed Washington, DC chef Robert Wiedmaier, and the Chevy Chase Club, where he worked under certified Master Chef Joachim Buchner. Drew is known for his keen interest in molecular gastronomy and his dedication to showcasing the latest advances in the culinary arts.