Adam Hodgson

Executive Chef Adam Hodgson has been in the food and beverage industry for the past 16 years.   His basic knowledge came from vocational classes in high school which led to a culinary degree in culinary arts from Johnson and Wales University (JWU) in 2005, which he completed in Charleston at the old cigar factory on east Bay Street.   “In Charleston is where I really got an actuate outlook for the years to come. Hot kitchens, long hours and working with a militant state of mind,” shared Hodgson.  During full time classes at JWU I, Hodgson worked all over town to gain as much experience as possible, holding full time jobs at the Brasserie on Wentworth, King Street Grille and Turtle Point at Kiawah island.   Upon completion of his degree, Hodgson transferred to Charlotte to check out the food scene and gain even more knowledge in the field. The first position he held was a line cook at Patou French Bistro where he worked my way up to a sous chef role with in a year and a half.
This introduced Hodgson to the wonderful world of managing restaurants.   “There came a point to where I found myself feeling complacent and began to search for more opportunities for my knowledge to grow, “ shared Hodgson. “I sought out Jim Noble to advance my culinary knowledge as well as the farm-to-table movement.”   He began at Roosters Wood Fired Grill as a line cook under Chef Ramon Tiamanglo (current chef at Charleston’s Peninsula Grill) where he learned the art of fabricating whole animals, fish and beautiful farm vegetables which led to vast knowledge of snout-to-tail utilization.   Within the time spent at Roosters and Nobles, Hodgson was a part of their growing charcuterie program learning to cure meats and make salami. In 2007 he decided to go out west to Colorado to get a feel for large game and spent a lot of time working with elk, bison and rattlesnake on a daily basis at The Fort restaurant in Morrison, Colo.  “Since everything out west is grilled, my technique became very strong gaining the ability to control temperature and quality on 100-200 grilled items at once,” shared Hodgson.   In 2009, Hodgson returned back to Charlotte to re-join the Roosters and Nobles team as a sous chef and participated in the opening of the uptown locations of Kings Kitchen (non profit charity restaurant) and Roosters second location.  Through this process Hodgson moved around to the restaurant’s other locations in South Park as well as Nobles in Winston Salem as the company's executive sous chef working under Chef Joe Kindred. He heard about 5Church when in the works and having knowledge of Chef Jamie Lynch's talent with food, he felt the call to get on board.   “I took a step back in order to gain more food knowledge from Lynch and took a line cook position to get my foot in the door,” shared Hodsgon. Within no time I started moving up the ranks working in all locations as expansion happened.”  Now Hodgson has returned to his culinary roots as the Executive Chef at 5Church Charleston. During his time at 5Church, he has participated in fundraisers for the Make-A-Wish Foundation as well as the Levine Children’s Hospital. Hodgson will also be featured on FYI’s hit television show Food Porn (Season 2) in the fall of 2016 for 5Church’s Crab Cakes & Poached Eggs brunch dish.