Adam Deviney, with 25 years of experience in the hospitality industry who is a graduate of the Culinary Institute of Charleston with a major in business administration and a minor in culinary arts and an ACF certified executive chef, joined the staff of The Country Club of North Carolina in August.
“Adam’s experience and his passion for innovative cuisine made him the perfect selection for our executive chef position,” said CCNC COO/General Manager Don Hunter. “His enthusiasm and professional expertise has already been noticed by our staff and membership. He is a seamless fit as CCNC attracts talented people who have the desire to grow as professionals while we maintain the high level of quality service we provide for our membership,”
Deviney comes to CCNC after serving as the executive sous chef at The Club at Mediterra in Naples, Fla., the executive chef at The Traditions Club in College Station, Texas as well as executive chef positions at hotels, and airline and event companies.
“I have consistently produced unique, upscale, classical, and modern Southern and Southwestern cuisine as well as developing signature menu items,” Deviney said. “I embrace healthy cooking, vegan, and vegetarian cuisines as I am an avid fitness enthusiast.”
Known as a strong leader with a keen eye for budget and staff development, Deviney espouses fresh, locally sourced ingredients and bold flavors that accent his background in Southern cuisine.
While at The Club at Mediterra, he trained under the tutelage of Joachim Buchner, certified master chef.
“CCNC is proud to bring Adam aboard because of his enviable career that will delight our membership with new and exciting culinary experiences,” said Executive Chef and Director of Food and Beverage Adam Minicucci. ”
Deviney and his wife have three children.