Fresh ideas from Grand Hotel’s newest chef

Saipan Grand Hotel’s newest executive chef Christopher Adams is poised to introduce news dishes to an island community always pining for fresh food ideas.

The 34-year-old is in his fourth week on the island and already he says he has a good feeling that he will enjoy his tour of duty on Saipan.

Adams is from Maine and finished culinary school at the Johnson and Welles Culinary School.

He said his passion in preparing and cooking food started when he was just 14 years old. After graduation from the culinary arts, he worked in a restaurant in Disneyland for a couple of years just to gain experience. Then, he moved to a restaurant and hotel in Massachusetts.

An opportunity knocked on his door when he landed a scholarship in Japan. He gained more experience in Nigata, Sapporo, and Tokyo by learning more about the exotic dishes in the Land of the Rising Sun.

Then he moved back to the U.S. mainland, where he shared his expertise and became a sous chef at the McCormik and Schmick for three years. Adams said he also assisted the company in opening new restaurants in New Jersey and San Diego.

Married with one child, Adams said he came to Saipan seeking new challenges. He said, though he has been here for quite a short time, he seems to be enjoying the tropical and small town appeal of the island.

In his two weeks working at the hotel, he had been confronted with a number of challenges. He said the hotel would have more selections for food lovers. He said they would also hold theme lunches and theme dinners soon.

Right now, he is gearing up in adding Chamorro cuisine to the hotel’s lineup. “I haven’t decided fully yet,” he said.

He is also looking at improving Grand Hotel’s a la carte, steak, and seafood meals. He would also focus on casual fine dining to ease up those customers who are not so comfortable with formal dining.

Adams said plans are also afoot to improve the hotel’s Japanese restaurant. One plan is to make its Japanese lunch buffet more interesting and enticing to diners.

He is also looking at improving the hotel’s kitchen set-up. Just a few days ago the hotel acquired a new set of uniforms for its restaurant crew and more changes are set to come, according to Adams.

Adams also promised he would promote more of the Asian-style cooking, seafood dishes as well as steaks among many other plans he has down the line for the benefit of the community.

“I’m dedicated to make this place special,” he said.

With Adams on board, it appears like the old Grand Hotel is a thing of the past and the new one would only continue to change for the better.