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Executive Chef Adam Johnson

A native of Washington state, Chef Adam began his professional career at the age of 16 when he traveled from his home on the Olympic Peninsula to Washington Wine Country in Walla Walla.

In his first position in the kitchen at the Marcus Whitman Hotel, Adam was inspired by his work with some of the industry's most renowned winemakers, with whom he worked closely to enrich menus for special dinners and other private events. It was here in the heart of wine country, where Adam developed his palate and learned the importance of farm to table cuisine, supporting local farmers and cooking in season — all principles Adam proudly adheres to today.

Adam returned to western Washington in 2006 where he worked as Executive Sous Chef at Rosario Resort on Orcas Island for two seasons. Here he embraced island purveyors and found ways to create innovative Northwest fare during both the bustling summer months as well as the quieter winter season.

When the opportunity to expand his horizons presented itself, Adam headed to Ashville, North Carolina to take a sous chef position at The Biltmore Inn. He stayed in Ashville as Sous Chef of Sugo, a trendy, old world Italian restaurant in PAC Square. Here he became familiar with the traditions of dry ageing and curing meats while adding spins and interpretations to old classics with big, bold southern flavors.

Before long, the Northwest called Adam's name and he ventured to Portland, Oregon to play a key culinary role in the opening of The Nines. He held several positions over a span of 4 years, spearheading culinary efforts for a variety of venues within the hotel.

In 2011, upon arriving back in Washington, Adam returned to Washington Wine Country as Chef de Cuisine at Cave B Resort. Now the Executive Chef at Cave B, Adam enjoys expounding on his years of diverse experience to create and execute the Inn's all-encompassing menu. As always, Adam is dedicated to excellence, creativity and innovation. He enjoys working in a region known as an agricultural center of the Pacific Northwest and appreciates the opportunity to use ingredients directly from his garden as well as work with the neighboring farmers to truly celebrate the land.

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