As Group Chef for the Lark Creek Restaurant Group, Adrian Hoffman works in tandem with his talented cadre of restaurant chefs to guarantee culinary excellence at each of the group's 10 locations, using the best and freshest local, seasonal ingredients.

Hoffman describes his style as "American cuisine inspired by classic European techniques. I try to respect the culture and traditions I borrow from, while also honoring the local farmers and artisan purveyors who provide us with such superb ingredients."

Hoffman joined the company in 2000 as Chef of the acclaimed One Market Restaurant, where he earned three and a half stars from the San Francisco Chronicle's Michael Bauer as well as San Francisco Magazine, and was selected as one of five national finalists for the James Beard Foundation's "Rising Star Chef of the Year" award in 2002.

Hoffman began his culinary career as a busboy at age 13, working for a neighborhood trattoria. When the pizza cook quit, he accepted an offer for the position. Hoffman continued to cook through college at Brandeis University, where he graduated with a bachelor's degree in philosophy and minors in studio art and economics.