Adam Jakins


Years of Participation


As an early teen in Washington, D.C., Chef Adam was inspired with the idea of a culinary career while working after school and weekends at the French Confection in nearby Sandy Springs, Maryland. Later, after his professional experience in the front of the house at The Olney Ale House, he made a serious career choice and enrolled at L’Academie de Cuisine in Gaithersburg, Maryland, the premier culinary school in the Washington, D.C. region, recognized as the leader in culinary arts and pastry arts training.

After his graduation, he gained seven years of palate and management experience at Grapeseed in Bethesda, Maryland, known for its outstanding dishes and an extensive wine list, and annually named one of Washingtonian Magazine’s “100 Very Best Restaurants.”

Five years ago Jakins joined Halls Chophouse as Chef de Cuisine, managing the day-to-day operations of the kitchen and a staff of over 40. As a native of our nation’s capital, and enhanced by his family’s ties to Thailand, he developed a multicultural foundation plus an undying passion for the Washington Redskins.