Chef Adam Shaw has dedicated his life and time to creating the fine dining experience through excellent food. Starting at the tender age of sixteen, Shaw has become a classically trained chef. He graduated with honors from Johnson and Wales in Norfolk, Virginia with his culinary degree. Adam started off working in small but upscale restaurants and has progressed to tenure at the Ritz Carlton, River City Casino, to being the opening chef at the Four Seasons Hotel St. Louis.
As Clarendale Clayton's Director of Culinary, Chef Shaw served elevated plate creations to food savvy senior residents. This led him in his career progression to Anthology where he served as Regional Director of Culinary.
Chef Shaw now looks forward to honing and expanding his repertoire using innovative as well as classical techniques, such as molecular cooking to create dishes that push the boundaries of "good food" to an unforgettable experience at the Magnolia Hotel in downtown St. Louis.