Doug Adams



Born in Colorado and raised in East Texas, Chef Doug Adams’ culinary inspiration began in his hometown of Bullard where traditional Texas cooking intermingles with Hispanic influences.  After moving to Portland in 2008, Adams worked in a number of notable kitchens before becoming the Chef De Cuisine at James Beard Award-winning chef Vitaly Paley’s Imperial.  


Adams’ thoughtful dishes and strong leadership at Imperial earned him numerous accolades including Best Restaurant 2015 from Willamette Week, the 2015 Chef of the Year from Eater PDX, and a semifinalist nomination from the James Beard Foundation Awards for Rising Star Chef of the year 2016.  Also during this time, Adams appeared on BRAVO’sTop Chef: Bostonwhere, as a top three finalist, he gained recognition for his creativity, balance of flavors and hustle in the kitchen. 


In September 2016, Adams joined forces with Portland hospitality maven and consultant Jennifer Quist to create Holler Hospitality. Their inaugural project comprises three F&B concepts at Woodlark, a new hotel in downtown Portland including: Bullard, a 70-seat restaurant that draws inspiration from Adamssmall town Texas upbringing and new Portland roots to present his interpretation of modern Texas cooking, Abigail Hall, a 40-seat living room-style bar and Good Coffee, a lobby coffee bar collaboration with Portland’s Good Coffee.