Chef Cobey Adams was born and raised in Mississauga, Ontario. He spent his childhood studying theatre, music, and took every opportunity to be in the spotlight. After being denied his first job application at Dairy Queen for being too young to legally work, he returned on his fourteenth birthday, and was a manager by fifteen. This humble beginning in hospitality is a perfect representation of Cobey: tell him he can’t do something, and he’ll do his best to prove you wrong.
After transitioning into the front-of-house at another local restaurant, he quickly realized he was on the wrong side of the line. He landed an internship at a small, Italian restaurant, where his mind and taste buds were introduced to new culinary experiences. He rolled gnocchi, butchered rabbit, kneaded pasta, and oiled focaccia, and realized that he had found his niche.
Cobey attended Toronto’s George Brown College for the Chef Training Program. After graduation, he made the decision that he would experience Canada before anywhere else. Over the next five years, he found homes in Toronto, British Columbia, Alberta, Nova Scotia, and last, Prince Edward Island. Working under German, Italian, and Mexican chefs, Cobey approached every kitchen with a focus on learning and studying, which led to his unique style.
In 2015, Cobey accepted the position of Chef de Cuisine for Fireworks at the Inn at Bay Fortune. In its inaugural seasons, he gained a vast appreciation for farm-to-fork cooking, while honing the concept of local, sustainable fish, meat, and vegetables on Prince Edward Island. Cobey’s leadership placed Fireworks third on Enroute Magazine’s “Best New Restaurants in Canada” list, gained international media attention, and earned the “Taste Our Island” award. Additionally, Cobey competed on Food Network Canada’s Chopped Canada, showcasing his skills and finding an opportunity to use that all-but-forgotten stage presence.
Cobey lives by three words: keep it simple. Butter, garlic, shallots, white wine, and salt. Be proud of the product coming in the door, season it well, and serve it with a smile. Nothing crazy here, just good food.