Home is where the pie is.

Chef Adam Squires started cooking when he was sixteen. Growing up near the coastal town of Bournemouth, and working in the kitchen of a local hotel, he fell in love with the industry and decided to move to London to pursue his career.

Adam’s first gig in the capital was at two Michelin-starred restaurant, Le Gavroche, where he spent a year learning classic techniques. He moved to two Michelin-starred restaurant (2014), and one of the World’s 50 Best (2014), Dinner By Heston, where he explored British culinary tradition for four years.

Since moving to Toronto in 2017, Adam has worked at Buca, one of Canada’s 100 Best Restaurants (2015-2020). He became head chef of Cucina Buca in 2019.

Adam’s beverage of choice is a Newcastle Brown Ale or a Pabst Blue Ribbon. He’s an avid cyclist and an above-average Risk player.