Executive Chef, Andaz Scottsdale
Adam Sheff began his culinary career in 2004 and graduated from the French Culinary Institute of New York City in 2005. After learning in kitchens in New York, Boston, and San Diego Adam joined Blue Duck Tavern in Washington DC with Hyatt in 2008.
In his six years at Blue Duck Tavern, Sheff received multiple promotions; ultimately overseeing both Blue Duck Tavern as well as the banquet operations of the Park Hyatt Washington. During this time Blue Duck Tavern earned many accolades including best fine dining restaurant in the DC metro area in 2013 and nominated as best brunch in 2014. Sheff also executed the re-launch of the breakfast concept for Blue Duck Tavern in Fall 2012 and was shortly after named best power breakfast location for DC by The Washington Post.
Sheff relocated to Park Hyatt New York in late 2014 to serve as executive sous chef. For two years, he used his strengths in organization, communication, and financials to develop the culinary operations.
Currently in his new role as executive chef of Andaz Scottsdale Resort & Spa, Sheff will oversee the development and launch of the resort’s signature restaurant, Weft & Warp Art Bar + Kitchen. The restaurant will be centered on a contemporary Sonoran menu concept, incorporating local and seasonal ingredients that will be heavily inspired by the culture and rich heritage of the resort’s surroundings.
Additionally, Sheff will be responsible for the resort’s larger culinary program and dining venues, including the lobby lounge and bar with all-day offerings, Turquoise Pool bar and café, in-room dining services, and events.