If you’re a fan of cooking shows like “Top Chef,” there’s a good chance you’ve heard of Doug Adams. As the chef de cuisine of Imperial and Portland Penny Diner, Doug has seen his public profile rise along with the reputation of his restaurants. Born and raised in Tyler, TX, Doug began his culinary career in 2008 when he attended Western Culinary Institute. After graduation, Doug went to work at Lucier restaurant under James Beard award-winning chef Andy Ricker, and after three years learning from one of the best chefs in the business, Doug went to work for another of the best chefs in the business, Vitaly Paley.
Learning the craft of cooking from such established mentors has clearly rubbed off on Doug, as he has quickly risen up the ranks in the kitchen. Doug was selected as the first featured chef for “Culinaria,” a dinner series that aimed to combine the worlds of food and art. It should come as no surprise that he’s earned a place on this list, just as it should come as no surprise that Doug is finally striking out on his own. His first solo endeavor, Bullard (named for his hometown), will open in late 2017 at the Hotel Woodlark in Portland.
Specialties & Resources
Doug has shown a knack for marrying no-frills Southern cuisine with the more eclectic and artistic cooking style of the Pacific Northwest. On “Top Chef,” one of Doug’s featured dishes was his slow-cooked brisket with cumin, coriander, tomatoes, cayenne and spring onions.
At Imperial and Portland Penny Diner, Doug’s style can be seen throughout the menu. Offerings include Portland poke with hazelnuts, serrano, scallion, ponzu and sea salt; grilled Caesar salad with heirloom tomatoes, grana Padano and croutons; shaved pear salad with ginger-fish sauce vinaigrette, Thai chile, fresh herbs and hazelnuts; kale & vegetable salad with sunflower seed brittle and goat cheese dressing; BLT salad with barbecue-smoked pork cheek, heirloom tomatoes, butter lettuce and green goddess dressing; fried chicken with local honey, pickles and hot sauce; ribeye with fresh Fresno pepper, scallion and pickled red onion; bone-in sturgeon steak with black lentils and ham hock mustard jus; black cod a la plancha with slow-roasted radish, frisee, and maple and fish sauce gastrique; house-made fettuccine with chanterelles, yam, kabocha squash, Brussel leaves and pepitas; fire-roasted mushrooms with bone marrow, lemon and parsley; and 50-day dry-aged T-bone with corn butter and caramelized shallots.