François Adamski

François Adamski is the Corporate Chef of Air France. His mission was to promote the company's culinary identity and encourage the sharing of know-how.

François Adamski trained in the kitchens of the Hôtel de Matignon, then at the Plaza Athénée, the Ritz, the Maison Prunier and the Hôtel Intercontinental.

• In 2001, François Adamski won the Bocuse d'Or, and
• in 2007 became Meilleur Ouvrier de France.
• After six years working at the Abbaye Saint-Ambroix in Bourges, where he maintained the first Michelin star obtained by his predecessor, he headed west in 2009 to Bordeaux. He took over the management of Gabriel's kitchens, in a private hotel, Place de la Bourse. Thanks to his perfect mastery of the great French classics, he was awarded his first Michelin star.
• In 2012, his sense of commitment to the profession and his desire to pass on his knowledge led him to become president of Team France Bocuse d'Or until 2020.
• In 2021, he was appointed vice-president of the Toques Françaises.
• At the beginning of 2019, François Adamski set himself a new challenge by joining Servair, the leading French airline catering company, as Corporate Chef. His mission was to promote the company's culinary identity and encourage the sharing of know-how.
• He also holds the position of Secretary General of the Servair Culinary Studio, a creative laboratory made up of starred chefs and culinary experts, and in this capacity is in charge of the company's culinary innovations.