director, food and beverage,

squaw valley / alpine meadows, calif.

Age: 29

Education: Bachelor of Arts, University of Richmond

First job in the industry: dishwasher

Super power: Perfect memory. That would serve us all so much better than flying.

Six-word bio: "C'mon, we can finish it together."

THE NOMINATION

Since 2008, Adam has seized the opportunity to manage every food and beverage venue and consolidate operations between Squaw Valley and Alpine Meadows, as well as design, implement, and operate seven new restaurant concepts. Through his leadership and knowledge of more than 400 employees per season, Adam has developed nearly a dozen young team members into management positions. His work ethic and hunger for challenge are unparalleled. His recent partnering with regional farms and implementing three-tiered waste sorting programs are leading Tahoe ski resorts in sustainable food and beverage practices.

—Mike DeGroff, VP resort services, Squaw Valley and Alpine Meadows

The Interview

Your accomplishments at Squaw Valley are truly impressive. What has been the most rewarding aspect of your work?

Developing the operating team for all our food and beverage venues. Each venue has its own personality, demands, and constraints. With the drastic growth we have seen over the last four years, I’ve had the pleasure of hiring and working with some most amazing people. Gaining their respect, confidence, and friendship has kept me excited about what is around the next corner for our resorts.

How are you working to make Squaw’s F&B program stand out?

Squaw Valley and Alpine Meadows have always been known for their diverse, challenging terrain. While the dining experience will never trump the exhilaration of skiing, it’s my goal to ensure it complements it. Now that we’ve standardized and consolidated the operations, our next goal is to get creative with food. One of our major projects this summer is to create 10 to 12 new signature food offerings throughout our venues that match both the adventure and thrill of our mountains.

Your nomination described you as highly committed to developing the next generation of leaders at Squaw. Why is this so important to you?

When I first became a manager, I was driven to advance my own career. I quickly learned that my success depended upon the whole team’s success. I adopted a word and an attitude called “co-opetition:” cooperating-competition. When I became the food and beverage director two years ago, I learned again that there was no room for competition as a leader of a large management team. Instead, as I learn management principles, techniques, and tools, I share them with my team so they can become better leaders for their teams as well. Nothing makes me happier than seeing a manager of a small venue ready to take on a larger operation!

Can you tell us about your vision for sustainable food and beverage programs at Squaw?

During my first season as food and beverage director I got a lot of feedback from guests asking for “fresh” food. While our top sellers have been, and will always be [fast food], I knew there was a minority demanding higher quality. At the same time, I was writing the business plan for two new food trucks. Susie Sutphin of the Tahoe Food Hub came along selling regionally grown produce, and we clicked. I asked my boss, “What if the food trucks concept served regionally, sustainably sourced food?” We started and got such positive feedback from the idea that we ran wild with it.

What do you love about your work?

Getting to be creative. Nothing beats having a vision come to reality and receiving great guest feedback as a result.