"The luxury dining landscape in Sarasota just got a major upgrade. CW Prime, the premier steakhouse at The St. Regis Longboat Key Resort, has announced the appointment of Chef Drew Adams as its new head chef, signaling an exciting new chapter in the restaurant's culinary journey. This strategic move positions CW Prime at the forefront of Florida's competitive fine dining scene, bringing together exceptional culinary talent with one of the region's most prestigious hospitality destinations."
"Chef Drew Adams brings an impressive pedigree to CW Prime that reads like a roadmap through America's most celebrated kitchens. The Baltimore native and Johnson & Wales graduate has honed his craft in Michelin-starred and award-winning restaurants, including prestigious establishments like Plume at The Jefferson Hotel, Rose's Luxury, and The Dabney. His journey through these acclaimed kitchens has contributed to establishments recognized with Forbes Travel Guide Five-Star designations, Michelin stars, and accolades from industry heavyweights like Bon Appétit, GQ, and StarChefs."
"Most recently, Adams demonstrated his entrepreneurial spirit by founding Adeline in Sarasota, Florida: a venture that quickly earned Best New Restaurant honors from the Tampa Bay Times and secured him the Best Chef of Sarasota award in 2024. This local success story adds another layer to his appointment, as it demonstrates his understanding of both national culinary trends and the specific tastes of the Southwest Florida market."
CW Prime at The St. Regis Longboat Key Resort appointed Chef Drew Adams as head chef, elevating Sarasota's luxury dining and positioning the restaurant at the forefront of Florida fine dining. Adams trained at Johnson & Wales and worked in Michelin-starred and award-winning kitchens including Plume, Rose's Luxury, and The Dabney, contributing to Forbes Travel Guide Five-Star designations and Michelin recognition. He founded Adeline in Sarasota, earning Best New Restaurant from the Tampa Bay Times and Best Chef of Sarasota 2024. The hire combines national culinary pedigree with local market insight and reflects premium hospitality investment in elevated culinary programs.
Read at Food & Beverage Magazine
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