Nashville native Adam Close began his career in the restaurant industry as a line cook while working towards a degree in criminal justice from the University of Tennessee. After deciding to pursue the culinary field full-time, Close headed east to attend Johnson & Wales University in Charleston, S.C. During this time, he began a three-year position as a line cook at Magnolias.

Close left Charleston in 2003 to train in the Atlanta kitchens Pano’s & Paul’s and Veni, Vidi, Vici. Under Pano’s & Paul’s chef Gary Donalick, Close’s palate evolved and he developed his ability to highlight ingredients’ natural flavors by enhancing them with simple preparations and flavor profiles.

After Atlanta, Close was drawn back to the Lowcountry by the burgeoning culinary community and its growing commitment to sustainable seafood and local harvests. As executive chef at Blossom, Close has the opportunity to focus on ingredients and delight diners at one of Charleston’s favorite restaurants.