ADAM BUSBY, CMC
The Culinary Institute of America, CA
Chef Busby brings a diverse professional background in culinary arts and education to the CIA. After completing his apprenticeship and culinary studies in Canada, Adam migrated to France where he worked for several years in three top-rated Michelin starred restaurants in Dijon and Paris. He then moved to Johannesburg SA, where he oversaw the kitchens of a five diamond hotel for three more years before returning to Canada, this time in Vancouver, BC. In Vancouver, Adam opened his first two fine dining restaurants as chef and proprietor; Star Anise and Cascabel, both won many public and critic awards for Vancouver’s best food and service. Following on the heels of his restaurant experience, Adam was hired to direct the culinary programs at the Dubrulle International Culinary and Hotel Institute of Canada, where he oversaw culinary operations, faculty, and development.
Adam joined The Culinary Institute of America at their California campus in July of 2000 as a faculty member, and eventually as the Director of Education where he was tasked with oversight of degree and certificate programs in culinary, baking & pastry, professional wine studies, consulting and continuing education programs. In 2011 Adam joined a startup sous-vide and precision-temperature cooking company in the SF Bay area where he spent two years as VP of culinary development. In 2014 Adam rejoined the CIA and is now General Manager of Greystone, being responsible for the day-to-day operations and general oversight of the historic St. Helena facility.