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Adam Klause

Chef

Peeling potatoes as punishment as a child might turn anyone away from the kitchen for life, but it actually inspired Adam Klause to become a chef!

Adam Klause is Head Chef at Adria Rybar and Grill in Sydney’s Cockle Bay. With this recent addition to the Nick’s Seafood group, Adam is specialising in dishes of the Adriatic Coast, from Venice to Crete, such as rotisserie-cooked meats, roasted whole fish and traditional pastas.

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