Blackpool's most luxurious restaurant Beach House announces arrival of new executive chef
Blackpool’s luxury seafront restaurant Beach House has announced the arrival of a new executive chef - and it’s a homecoming a decade in the making.
Adam Green, 28, is returning to Beach House Blackpool to lead the kitchen when the venue reopens on Thursday, February 12, following a month-long refurbishment.
Ten years ago he worked his first shift there as an 18-year-old bar back. Now he comes back armed with global experience and a bold new culinary vision.
“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,” he said.
“There’s just something special about this place.”
Born in Wigan and raised across Manchester, Germany, Qatar and Dubai due to his family’s international work, Adam eventually settled on the Fylde Coast aged 15 while boarding at Rossall School in Fleetwood.
He began his culinary journey studying cookery at Blackpool and The Fylde College while training at the acclaimed Twelve Restaurant and Lounge Bar in Thornton, where he spent nearly four years mastering every section of the kitchen - including patisserie.
He later stepped into his first head chef role in Cleveleys before leading kitchens at several top restaurants across the Fylde Coast.
Alongside this, he completed a degree in Hospitality and Event Management and competed in national competitions including North West Young Chef of the Year and the prestigious Nestlé Professional Toque d’Or.
Now returning to Beach House, Adam says he feels ready to take the next step.
“I’m out of the ‘young chef’ stage now,” he said.
“I’ve got the experience, the maturity and the responsibility that comes with leading a kitchen like this.”
His upcoming menus will lean into Beach House’s Mediterranean identity while expanding its seafood offering, with dishes designed for sharing - including paella for two and whole fresh fish.
He is also introducing global influences inspired by Asian flavours and overseas travel.
“I want Beach House to feel like a culinary passport,” he said.
“Familiar at its core, but always taking guests somewhere new.”
Local sourcing will remain central to the kitchen, with suppliers based within a 20 to 30-mile radius and all food prepared fresh daily.
Beach House owners Hagop and Cheryl Tchobanian said bringing Adam back feels “incredibly special”.
They said: “We’ve watched his journey from the very beginning.
“Adam understands the Beach House vibe and his passion for local produce and creative Mediterranean cooking aligns perfectly with everything we stand for.”
Beach House Blackpool, located at Festival House on the Promenade, reopens at noon on February 12.