Adam Godlove runs the kitchen at The Garden at Cuicacalli Suites. He knew at an early age that he would one day become a chef. As a result of his diverse background, he has always enjoyed tasting different types and textures of food from all over the globe.
Born and raised in San Diego, Adam’s passion for cooking led him in 2001 to San Francisco’s California Culinary Academy. He capped his training through international experience by completing an internship at Australia’s Yering Station Winery.
By 2007, Adam was back home and won “Employee of the Year” at the Gaslamp’s Blue Point Coastal Cuisine.
Adam earned his BA from the San Diego Art Institute and is a Certified Executive Chef through the American Culinary Federation (ACF), also serving on the ACF board.
The drive to become a better chef has allowed Adam to progressively build on his culinary skills, and continue to work towards his goals.
“People who don’t make goals,” laughs Adam, “End up working for those who do.”