MEET THE CHEF: Adam Cooke of Topsoil Kitchen & Market in Greenville, South Carolina

chef

May 23

Written By Contributing Writer

BY 5 REASONS TO VISIT® EDITORIAL STAFF

October 2021 • 2 min read

5 Reasons to Visit® sat down with Executive Chef Adam Cooke of Topsoil Kitchen & Market in Greenville, South Carolina.

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?

My family moved from Northern California to Western Montana when I was young. We bought a farmhouse on 10 acres and raised animals, tended to cherry trees and I always spent most of my time in nature. I have always been fascinated by plants and enjoyed collecting and pressing them or using them in art.

Topsoil Kitchen & Market in Greenville, South Carolina — *Topsoil Kitchen & Market* *in Greenville, South Carolina*

Tell our readers an interesting fact or two about yourself.

I have always played music and been very artistic. I love sculpture, found object art, writing and photography. I also love picking through junked out antique stores.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

Chicken Enchiladas. I like to make mine with a sauce learned from a fellow cook and passed down to him from a kitchen steward. It's a simple sauce with peppers, onions, garlic and lots of vinegar.

What are three ingredients that you simply couldn’t live without?

Salt, onions and lemons.

We love the art behind plating. What do you love about designing the perfect dish?

I rarely design the way the final dishes look. We work hard to ensure flavor and consistency of each component. Then, the plating becomes the fun artistic part and we change it as we go. Each cook often contributes their own "brush stroke" and we build from each others ideas.

Tell us about one of the most creative dishes you’ve created?

We are serving a smoked eggplant bolognese this week as we watch the summer ingredients start to fade. It's reminiscent of the smoky grilled flavors of summer but a little homey and comforting for fall.

Share your most recent awards and accreditations with us!

Last year (2020) I was nominated for Best Chef Southeast by the James Beard Foundation!

What are some of the latest trends you’re seeing in top restaurants across the globe?

I really like the movement toward making vegetables the stars on the plate. Most chefs I know have always found vegetables more interesting to cook and plate than simply cooking the same medium rare steak over and over again.

What’s your favorite cocktail or drink of choice?

I really don't have one. I would seek out a great craft cocktail bar and ask for something unique. I love new flavor combinations and new experiences.

What do you love about being the Executive Chef at Topsoil Kitchen & Market in Greenville, South Carolina?

At Topsoil Kitchen & Market my favorite thing is being able to work with a small, devoted team. They are constantly engaged in every ingredient and I enjoy mentoring them and watching them grow as cooks.

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Contributing Writer

MEET THE CHEF: Adam Cooke of Topsoil Kitchen & Market in Greenville, South Carolina

5 Reasons to Visit® sat down with Executive Chef Adam Cooke of Topsoil Kitchen & Market in Greenville, South Carolina.

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?

Tell our readers an interesting fact or two about yourself.

I have always played music and been very artistic. I love sculpture, found object art, writing and photography. I also love picking through junked out antique stores.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

Chicken Enchiladas. I like to make mine with a sauce learned from a fellow cook and passed down to him from a kitchen steward. It's a simple sauce with peppers, onions, garlic and lots of vinegar.

What are three ingredients that you simply couldn’t live without?

Salt, onions and lemons.

We love the art behind plating. What do you love about designing the perfect dish?

I rarely design the way the final dishes look. We work hard to ensure flavor and consistency of each component. Then, the plating becomes the fun artistic part and we change it as we go. Each cook often contributes their own "brush stroke" and we build from each others ideas.

Tell us about one of the most creative dishes you’ve created?

We are serving a smoked eggplant bolognese this week as we watch the summer ingredients start to fade. It's reminiscent of the smoky grilled flavors of summer but a little homey and comforting for fall.

Share your most recent awards and accreditations with us!

Last year (2020) I was nominated for Best Chef Southeast by the James Beard Foundation!

What are some of the latest trends you’re seeing in top restaurants across the globe?

I really like the movement toward making vegetables the stars on the plate. Most chefs I know have always found vegetables more interesting to cook and plate than simply cooking the same medium rare steak over and over again.

What’s your favorite cocktail or drink of choice?

I really don't have one. I would seek out a great craft cocktail bar and ask for something unique. I love new flavor combinations and new experiences.

What do you love about being the Executive Chef at Topsoil Kitchen & Market in Greenville, South Carolina?

At Topsoil Kitchen & Market my favorite thing is being able to work with a small, devoted team. They are constantly engaged in every ingredient and I enjoy mentoring them and watching them grow as cooks.

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