Krista Adams

Krista Adams serves as the Senior Director of Culinary for Culinary Services Group. She is a graduate of Le Cordon Bleu College of Culinary Arts where she studied Occupational Science of Culinary Arts. Krista has over 23 years of experience including an extensive background in both fine dining and contract food service. After completing her externship with world-renowned Chef Thomas Keller of The French Laundry restaurant in Yountville, CA, Krista went on to work at, and stage, three more of his restaurants in Napa Valley; Bouchon, Bouchon Bakery, and Ad Hoc. She later worked her way up to Sous Chef at The Ritz Carlton Buckhead Atlanta under the leadership of master French Chef Eric Chopin before transitioning to contract food service.

Krista has worked in contract food management for the last 17 years in education, business dining, and senior living with a focus on continuing care retirement communities. Her goal and passion are to make the ordinary extraordinary and to provide excellent food consistently to those they serve daily.