Chef Doug Adams


Doug Adams is the Executive Chef of Imperial and Portland Penny Diner, Chef Vitaly Paley’s renowned Portland, Oregon restaurants. Adam earned fans across America as a chef contestant finalist on the most recent season of “Top Chef” (season 12) where he wowed judges with dishes like his fried chicken, now a favorite dish on Imperial’s menu. As written by Eater PDX, Adams “has turned his phenomenal run on the most recent season of Top Chef into a set of menu items that everyone's flocking in to taste.” At Imperial, Paley and Adams explore menu ideas that have historic significance and use cooking methods and ingredients from Oregon’s diverse bounty. Inspired by warm and primitive burning campfires, and big open spaces of the Pacific Northwest, Imperial concentrates on healthy and uncomplicated preparations, which works well with Adam’s passion for in-house butchery, seasonal seafood and big, bold flavors. One of Adams’ favorite features in the Imperial kitchen (as well as the most prominent) is the impressive wood fire grill and rotisserie that incorporate the use of native hard and fruitwoods, one of the reasons Imperial was named one of 2013’s Top 11 Barbecue and Grill Restaurants in the nation by Huffington Post’s Steve Raichlen.

Adams is a chef full of creative energy, and whose career path reflects his insatiable drive to cook and cook well. Growing up in Tyler, Texas, Adams spent time in Missoula, Montana, and eventually moved to Portland in 2008, and first worked at Lucier restaurant on Portland’s South Waterfront. With determination and skill, Adams quickly moved on to work for James Beard Award winner, and recent Food & Wine Best New Chef Gregory Denton then of Metrovino (now Ox). In 2011, In 2011, Adams began working under Chef Vitaly Paley’s mentorship and tutelage at Portland’s culinary landmark Paley’s Place. A James Beard Award winner himself, Paley opened Imperial and Portland Penny Diner in 2012 and Adams was promoted as Sous Chef at both restaurants. Doug Adams became Chef de Cuisine in 2014, and was named Executive Chef in 2015.

Adams has put his drive to good use under Paley’s leadership, cooking for many wine, beer and culinary events, including Chefs Week PDX, Top Chef at Sea, Feast Portland and Wild About Game. In 2013, Adams won a competition leading up to the famed Wild About Game event, along with fellow Imperial chefs, where they beat out several other area chefs creating dishes with rabbit and elk meat. In his spare time, Adams enjoys playing the bluegrass guitar, fly fishing and exploring the incredible ingredients of the Pacific Northwest.

Get in touch

Louisiana Seafood Promotion &
Marketing Board
1051 North Third Street, 3rd Floor
Baton Rouge, La. 70802
Call: 225.342.0552