Executive Chef Shimelis Adem began his career with Centerplate in 2007. Prior to coming to the Indiana Convention Center, Chef Shimelis demonstrated his talents running the culinary operations at both the Baltimore Convention Center and the Philadelphia Convention Center.
Born in Dessie, Ethiopia, Chef Shimelis later fled the country to neighboring Dijoubti to escape growing political turmoil. Once in Dijoubti, he learned the joys of cooking while staying in a convent and assisting the Nuns with daily meal preparations.
He came to the United States in 1980 and begin his culinary career in a number of small restaurants before becoming production chef at the Wyndham Franklin Plaza Hotel. He enrolled in classes at the American Culinary Federation Educational Institute where he received his Chef certification. Chef Shimelis moved to Indianapolis in 2007 with his wife Meaza and their children Maeron, Leeyha and Youval. His hobbies include photography and digital imaging and he is excited about being a part of the Centerplate team in Indianapolis and Lucas Oil Stadium.
While his cooking style has been described as Mediterranean Infusion, Chef Shimelis is also influenced by Asian and Caribbean flavors. He likes to experiment with different flavors from the same regions to develop new palatable experiences for his guests. Chef Shimelis hopes that you will enjoy this native dish from his homeland. |
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