Yesterday was celebrity chef Doug Adams's last night at Imperial, and laments are flooding social media in what some are already describing as an "end of an era." On his Instagram, Adams wrote the parting message below, thanking his mentor, the renowned Vitaly Paley, the powerhouse behind Paley's Place, Imperial, Portland Penny Diner, and the forthcoming Headwaters, for training him over the past seven years:
Last night saying goodbye to my mentor, my friend, my partner in crime , my teacher. 7 years ago I wandered into Paley's Place kitchen and staged with this great chef. We braised rabbit, cured bacon , made ravioli. I will never forget that day or many more that have made me into the man, and chef I am today. Vito has taken many chances on me, always bet on me, and has ALWAYS been in my corner. He taught me the importance of simplicity, to cook with heart , to take risks , and to channel emotion into my food. No words can describe the feeling of saying goodbye to him in the imperial kitchen for the last time. I will make you proud chef. Thank you @vit0bike
Adams quickly became one of Portland's most celebrated chefs after coming in third in BravoTV's Top Chef season 12. Adams has not released his next moves, whether staying here in Portland or heading farther afield. Adams did share the last dish he cooked at Imperial though: Guajillo-Braised Pork, with barbecue pork cheek chips, avocado, peppers, basil, Viridian Farm peaches, and Groundwork Organic tomatoes.