Adam Catterall

With over 15 years of experience in world-renowned restaurants and a certified degree in design, Adam Catterall brings a high level of creativity to all aspects of his work. His keen eye and love for art and design have contributed significantly towards his career as a chef, which saw stints at world-class institutions around the globe, such as Vue de Monde in Melbourne, Aubaine in London, The Lowry Hotel Restaurant & Bar in Manchester and Etihad Airways, where he developed and led the first-class in-flight menu offering.

He joined Roganic Hong Kong as sous chef in 2019, becoming part of the founding team at Roganic. After working closely with Simon Rogan and global executive chef Oli Marlow, he was promoted to head chef in 2023.

Today, Adam leads the kitchen at Roganic Hong Kong, continuing to develop its ingredient-led approach with a focus on seasonality, sustainability and making the most of the produce available. Working closely with the restaurant’s network of growers and suppliers, he has played an important role in Roganic retaining its Michelin Green Star and continues to build on the restaurant’s approach to reducing waste and working responsibly.