Position Sous chef, Claridge's
Nominator Martyn Nail
Proudest career moment Walking into the WorldSkills competition in Switzerland behind the Union Jack.
Greatest inspiration For me it's the old and the new, from true culinary veterans like the Rouxs to my apprentice chefs who burst with excitement telling me what they have bought at the market and cooked with friends.
Ambition To keep cooking great food and maybe one day put my name above a door.
Adam Peirson joined Claridge's as an apprentice chef 10 years ago. Since then, he has steadily progressed to his current role of sous chef, in which capacity he is responsible for the training and development of a team of 35 chefs.
Through his career, Adam has accumulated numerous awards and accolades. In 2003 he represented the UK in the WorldSkills competition in Switzerland where he gained a medallion of excellence. He was subsequently invited to Melbourne as part of the bid team for this year's London WorldSkills.