Grad profile: Adam Donnelly (Culinary Arts, 2005)
When locally renowned chef Adam Donnelly was a kid, he couldn’t have cared less about cooking, menu planning, or even the means by which food ended up on his family’s dinner table.
But after two years of training at Red River College’s Culinary Arts program, Donnelly — now the head chef and co-owner of Segovia Tapas Bar & Restaurant — found he’d discovered his true calling, an epiphany that would kick-start his career as one of the most buzzed-about young chefs in the city.
“When I was younger, I’d just come home and food would be on the table,” says Donnelly, a 28-year-old Pinawa native. “I never helped my mom make food because I was never really that interested in it. Then I got older and moved away, and I had to learn to do it all myself.”
Donnelly’s original post-secondary plan was to pursue film studies in university, but he began bingeing on cookbooks and cooking instruction manuals during a break between semesters. He decided instead to take a year off so he could save up for RRC’s Culinary Arts program; shortly after classes commenced, he knew he was hooked.
“It really kept me interested — there was so much I didn’t know, so every day I came to school, I would learn something new and different,” he says.
“(The program) really gives you the basic starting skills that you need to succeed in a professional kitchen. And then you take it from there — whether you want to cook in a hotel, or cooking Italian food or French food or whatever — you can take those basic skills and go in any direction you want.”
In Donnelly’s case, those skills took him all over the world. After first honing his skills at some of Winnipeg’s finest eateries (Amici and Sydney’s), he landed a series of cooking gigs in Melbourne, Australia. He returned to Winnipeg briefly, then hopped the pond to England, where he worked under Michelin-starred Chef Tom Aikens. Read More →





