It’s a Beach House Blackpool homecoming for new Executive Chef Adam Green

Ten years after pulling his first ever shift at Beach House as an 18 year old bar back, the Fylde Coast’s own Adam Green has travelled full circle to take the role of Executive Chef when the iconic seafront venue reopens on Thursday 12 February following a month long refurbishment.

Born in Wigan and raised across Manchester, Germany, Qatar, Dubai and the Middle East due to his family’s international employment and strong work ethic, Adam eventually found his way to the Fylde Coast aged 15 to study for his A Levels while boarding at Rossall School in Fleetwood. His professional culinary journey then began and it has been anything but ordinary… He first started working at Beach House in 2016, learning the ropes from the ground up in the busy Front of House team, before heading off to Blackpool and The Fylde College to study Level 3 Cookery after being inspired by his first taste of the hospitality trade.

Alongside college, he cut his culinary teeth at renowned Twelve Restaurant and Lounge Bar in Thornton - spending nearly four years mastering the kitchen basics across every area, including the delicate art of patisserie, and from there stepping into his first Head Chef role at Pulcinella’s in Cleveleys before moving on to lead kitchens across several top restaurants throughout the local area. He also completed a degree in Hospitality and Event Management , much of it during COVID, proving that even lockdowns couldn’t knock him off course, and competed in a number of top cooking competitions - including North West Young Chef of the Year and the prestigious Nestle Professional Toque D’Or hospitality competition, in which he reached the semi-finals! All which helped shape his early development and competitive mindset. Adam also briefly explored the possibility of photography, creative media and graphic design as a career path, even securing a potential workplace in London, but food still won. “My heart was always in the kitchen,” he says.

And Beach House isn’t just another venue to Adam, it’s personal. “It was my first job and even when I wasn’t working here anymore, I’d still pop in to see how everyone was doing. There’s just something special about this place.” Now 28, Adam believes the timing couldn’t be better for the next step in his illustrious culinary career. “I returned to Beach House in 2024 to help launch the popular Breakfast Menu and have continued to hone my skills and learn from the team here while gaining a deeper knowledge of business operations, keeping an eye on industry trends and consistently driving high standards across the kitchen,” he enthuses.

“I’m out of the ‘young chef’ stage now. I’ve got the experience, the maturity and the responsibility that comes with leading a kitchen like this and I am more than ready for the challenge.” That passion is already translating onto the plate with Adam currently working on exciting new menus alongside Beach House owners Hagop and Cheryl Tchobanian, with a strong emphasis on collaboration, seasonality and sharing.

Inspired by the Beach House setting, Adam’s menus will still lean heavily into the vibrant venue’s signature Mediterranean flavours and expand its seafood menu. Think paella for two, whole fresh fish and delicious new dishes designed for sharing. One standout creation is I Am Poseidon - a show-stopping, luxury surf-and-turf dish that’s designed to showcase the very best local seafood and meat. “I want it to be the best in the country and even the serving dish makes a statement!” laughs Adam.

“Clients tastes and palates have also definitely changed with the rise of overseas travel,” he adds. “and that’s why we are now also exploring Asian influences, like the Japanese and South Korean flavours in our dishes and more global influences as a whole. This venue boasts staff from right across the world and they are a melting pot of recipes, ingredient recommendations and exciting new flavours ideas that can all be shared to bring bolder flavour combinations. My overall vision is for Beach House to feel like a bit of a culinary passport - familiar at its core, but always taking guests somewhere new. Obviously, Beach House will always feature a taste of the Mediterranean, and I can't forget fish and chips in Blackpool and Beach House has the best around!”

Local sourcing also sits at the heart of Adam’s kitchen philosophy, with all suppliers based within a 20 to 30 mile radius and everything fresh, never frozen, delivered daily and made entirely from scratch, and that includes all the bread and pizza dough, pastry, both sweet and savoury tart cases and desserts. He plans to get involved in the drinks side too. “For the next menu, we are going to look more into wine pairing as both elements need to complement each other. Following on that theme, Adam also puts teamwork as central to his leadership style. “I can’t do this on my own. No one can. The best ideas come from sitting down together, sharing food, sharing knowledge and bringing inspiration from outside the kitchen back into it.”

Owners Hagop and Cheryl Tchobanian agree. “Bringing Adam back to Beach House feels incredibly special for us,” they said. “We’ve watched his journey from the very beginning - from his first shifts as a teenager learning the ropes, to the accomplished chef he is today. Adam totally understands the Beach House vibe and his passion for local produce, his respect for the team and his creative approach to Mediterranean-inspired cooking all align perfectly with everything Beach House stands for. We’re incredibly excited for what’s ahead and can’t wait for guests to experience the next chapter of Beach House under Adam’s direction.”

Slip into a cosy booth and join Adam and the team to escape the ordinary at Beach House Blackpool in 2026 - where bohemian spirit meets the seaside…

• Beach House Blackpool is currently closed for refurbishment and will reopen on Thursday 12 February at 12noon.
• Please note –To make a reservation for any date from 12 February please visit www.beachhouseblackpool.co.uk and make a booking via the Book Now button.
• Phone lines will not be manned and email enquiries will not be regularly monitored during the closure.

Beach House Blackpool is located at Festival House, Promenade, Blackpool, and is open Monday to Thursday from 12noon to 11pm, Friday from 12noon to 1am, Saturday from 9am to 1am and Sunday from 9am to 11pm.

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• Delicious lazy breakfasts will also be served on Saturdays & Sundays from 9am to 11.30am when Beach House reopens.

For further information and reservations, please call Beach House Blackpool on 01253 749899, visit www.beachhouseblackpool.co.uk or email [email protected]