Executive Chef Adam Tanner began his career in cuisine more than a decade ago.  His love affair with food began during his childhood in Michigan, where his father was a chef. “Since my father is a chef, it seems like I have been a part of restaurants my entire life.  My dad is my main inspiration and has always been ‘my chef’,” says Tanner. Tanner earned his degree in culinary management in 2001.  After school, he trained under chefs at three Michelin-rated restaurants in London, including Chef Nico Ladenis at the famed Chez Nico at 90 Park Lane.  Tanner continued his training through various stagiaire positions in Chicago including with famed chef Charlie Trotter at the five-star Charlie Trotter’s restaurant, and went on to train at two additional high-end restaurants in Chicago.

Before joining the St. Regis Aspen Resort, Chef Tanner worked at in-vogue restaurants in Chicago and London, in addition to working as toumant chef at The Peninsula Hotel Chicago and chef de partie at The Broadmoor in Colorado Springs, both five-star, five-diamond properties. Tanner took over as executive chef at the St. Regis Aspen Resort in June 2008.  His way of thinking about food is simple.  “My philosophy on cooking has always been about precision, consistency, and restraint.  Food should not overwhelm the guest. It needs to flow, be somewhat playful, and be as seasonal and local as possible.  And a great meal should always end on a fantastic sweet note!”

Tanner was recently married to his beautiful bride, Saithip, who is originally from Thailand, in September 2009.  His hobbies and interests include barbequing, cookbook collecting, and keeping up with his favorite Detroit sports teams.