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Iron Rooster adds new director of culinary operations

A Washington, D.C., chef has joined the Iron Rooster team amid the all-day-breakfast restaurant’s continued growth.

Iron Rooster brought Drew Adams on board as director of culinary operations in March, and his new menus hit the restaurants this week at its locations in Annapolis, Canton and Hunt Valley.

While he’s keeping customer favorites, like Iron Rooster’s homemade Pop-Tart-style pastries, Adams is adding more seafood and regional Chesapeake dishes to the menu. He’s also working to expand Iron Rooster’s dinner offerings.

Adams previously worked as executive sous chef at Rose’s Luxury, and sous chef at the Michelin-starred restaurant The Dabney. He’s also worked in the kitchens of Marcel’s and Plume in the Jefferson Hotel.

Adams’ position at Iron Rooster is a new one.

“Drew is a huge addition for us as a company,” Iron Rooster owner Kyle Algaze said in a statement. “Having worked in some of the most forward-thinking restaurants in Washington, D.C., and Charleston, [S.C.], Drew has a culinary style and level of professionalism that fits perfectly with our hospitality-focused company culture.”

A fourth Iron Rooster at McHenry Row in Locust Point is expected to open in August.

smeehan@baltsun.com

twitter.com/sarahvmeehan

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