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Adam Yatera
Executive Chef Embassy Suites
Baltimore BWI Airport
Chef Adam was born in the country of Mauritania, which is in West Africa, but grew up in France. He began his love affair for the art of cooking when he was about ten years old. In particular, when he accompanied his mother on her daily trips to the market, his favorite experience was appreciating the different sights and smells of the fresh meats, seafood, fruits and vegetables on display there.
Adam attended culinary school in Paris and completed his internship at the Holiday Place de la Republique in downtown Paris. He obtained his Commis de cuisine graduate certificate in 1994. He then traveled to Spain to experience and learn the Spanish cuisine, including the paella. Later, in 2000, he moved to New York City, where he worked at the Holiday Inn Hotel as Executive Sous Chef.
In his career, Chef Adam has been fortunate to have worked with well renowned chefs which include Chef Michelin, Chef Thierry Malguy, Chef Philippe Lope and Chef Pascal Noyer. These culinary professionals have helped shape Chef Adam into what he has become today.
The most memorable meal that Chef Adam recalls preparing was in Paris at the Hotel de Louvre, a 3-star restaurant. It was an impressive six-course lunch, priced at $700 for two. There were 25 cooks in the kitchen preparing the meal. While the ingredients were simple, the quality and presentation was of the highest caliber. I was always so proud of my work, because my Chef would tell me that out of all his cooks, I was the best.
One of the aspects that Chef Adam loves most about his job is that through his food he is able to connect to people. He believes that his days are never boring because he enjoys learning about his guests as they come from all over the world to his hotel restaurant. However, Chef Adam also realizes that this is not an easy profession. It comes with a lot of sacrifices, including working long hours and holidays, but because of his love for cooking, he feels that it’s worth it.






Currently, Chef Adam is the Executive Chef at the Embassy Suites Baltimore – at BWI Airport, where he has created new menus for all of the outlets there, including the dining room and banquet department. Because of his background, he has developed a passion for cooking dishes from all over the world. However, during his time off, he particularly enjoys cooking those from his native Africa, such as teebs from Eritrea and thied die from Senegal.
When time allows, his favorite pastime is travel. His travel experiences, besides a number of countries in Africa, as well as Europe, also includes Cuba and 39 of our 50 states. Adam would like to take the opportunity to extend special thanks to Frei for all her help and inspiration.



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