Executive Chef Adam Cooke Pays Tribute to Region and Its Farmers
Greenville, S.C. — When Hotel Domestique opens this August travelers and Greenville locals alike will be welcomed to the completely new Restaurant 17 and the cuisine of Executive Chef Adam Cooke, one of America’s 40 Best Chefs Under 40.
The restaurant—named 17 in honor of the number of times the hotel’s co-owner George Hincapie rode in the Tour de France—is in an austere setting, overlooking the Blue Ridge mountains and vineyards surrounding the hotel. The restaurant is currently undergoing a renovation and addition of a terrace that will offer even greater views of the landscape.
Drawing on these surroundings, Restaurant 17 will take its cue from the bounty of local area agricultural offered by the terroir, or unique characteristics embodied by the region.
“My style of cooking is generally light, refined and really ingredient based while being reflective of the area,” said Cooke. “It’s somewhat vegetable forward in keeping with the history of this area. Historically, in the foothills of the South, meat wasn’t always readily available. So there’s a deep culture in vegetables here, and I’ve always drawn from that.”
Cooke will develop relationships with local farmers and ranchers and prepare much of the cuisine from ingredients sourced locally, with a creative and refined culinary style based in classic technique and traditional cooking methods. At the same time, in order to find the best ingredients, he won’t be afraid to reach out farther for such items as seafood when necessary.
With an affinity for smaller places reflective of the personal expression of the owners or the chefs, Cooke refined his culinary skills at some of the best resorts and restaurants in the country. Most recently, he was the Executive Chef at the Resort at Paws Up in Greenough, Montana where he was charged with turning the resort into a food and wine destination. Prior to the Resort at Paws Up, he was Executive Chef at Rock Creek Cattle Company at Deer Lodge, Montana, rated one of the top private resorts in America.
Most notably, he served as Executive Chef at Blackberry Farm in Tennessee, where he led a world-class team of chefs and artisans including cheese makers, butchers, farmers, beekeepers, a chocolatier, and bread bakers. While at Blackberry Farm, he was awarded the Grand Chef Relais Chateaux and was named 40 Chefs Under 40 by Mother Nature Network, a tribute to chefs who place an emphasis on locally produced, seasonal and sustainable ingredients.
Restaurant 17’s ambiance will keep with the hotel’s small country inn character. It will also include additional space and seating for special and larger events.