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Adam Smith is one of Britain’s most decorated executive chefs — a Roux Scholar, Michelin-starred twice over, and the holder of five AA Rosettes at his flagship restaurant, Woven by Adam Smith.

His cooking is rooted in classical technique, evolved through years at the highest level of British fine dining. The philosophy is simple: taste is king. Everything else follows from that.

Adam trained at The Ritz under John Williams MBE, one of the most exacting environments in UK hospitality. He rose to Executive Sous Chef before winning the Roux Scholarship in 2012 — with Michel Roux Sr. naming him personally as one to watch. A spell as Head Chef at The Devonshire Arms followed, where he guided The Burlington Restaurant to four AA Rosettes.

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Adam achieved the Master of Culinary Arts (MCA) in 2017, earning one of the UK’s most prestigious accolades for chefs, pastry chefs and restaurant managers.

Established in 1987 and awarded every four years, the MCA celebrates exceptional craftsmanship, technical excellence and culinary mastery, recognising the highest standards of skill and dedication within the industry.

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In 2016 he became Executive Chef at Coworth Park, taking full culinary command of the estate.

Restaurant Coworth Park earned its first Michelin star under his leadership in 2018. When that chapter closed in 2022, he launched something entirely his own.

Woven by Adam Smith opened in September 2022 and earned a Michelin star within its first year. In 2025 it was awarded five AA Rosettes — placing it among just 19 restaurants in the UK at that level. It is a restaurant that reflects who Adam is as a chef: precise, considered, and quietly ambitious.

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Beyond the pass, Adam remains one of the most visible and respected faces in British food. He won the fish course on Great British Menu 2025, earning a place at the Paris banquet. He has welcomed Celebrity MasterChef finalists to Woven, and continues to invest his time in the next generation of chefs through mentoring, college partnerships, and charitable events.

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