Adam Newton-Bogue’s philosophy encompasses working with people who have passion to match their talent – leaders from all design industries, artists or artisans in any medium, musicians, DJs & producers in the constantly changing music world, chefs and bakers and soapmakers, and of course farmers from whom it all starts and ends. He strives always to create projects, products and creations that are refined, artisanal, mindful & effective, healthy for the mind, body, spirit & planet.
Newton-Bogue spent much of his youth in the 70’s & 80’s traveling between west coast family in Ojai, CA and east coast family in NY & DC, with entrepreneurial families on both coasts. His family had restaurants and retail, such as a shop of handmade goods in Ojai/Ventura opened by his grandmother Helen Bogue and mother Susan Bogue in 1974 and a top notch bakery in DC opened in the early 80’s by his grandfather and run by his mother and father. This environment was the original impetus for his passion for fine food that brought him much acclaim.
Adam has a deeply seated philosophy of what is required to prepare and deliver great food, as well as create great natural products, which he absorbed and developed during his time in the Food & Beverage Industry of New York City. For him it is a simple philosophy: find the best quality ingredients as close to the original source as possible, select the best of the best for the unique properties they bring to the dish and hone a recipe to perfection; then deliver it to the customer as quickly as possible.
Adam’s time in New York City began after college and a European fashion foray, settling there in 1991 to manage Restaurant 44 located in the renowned Royalton Hotel by Ian Schrager (Studio 54, Palladium, Delano Hotel, Mondrian Hotel, Gramercy Park Hotel, Public). It was this time in NYC during the build crazy .com tech boom of the 90s, opening venues around the world working with Schrager at Morgans Hotel Group designed by Philippe Starck, working also with prolific restaurateurs Brian & Keith McNally (Balthazar, Pastis, Schillers, Minetta Tavern, Morandi Tavern, Odeon, Lucky Strike…) along with Jonathan Nahamais & Michael Callahan (Indochine, Bond Street, Republic, Kittichai, Coco 66, Town House), and Geoffrey Zakarian restaurateur and Celebrity chef The Next Iron Chef, Chopped.
Newton-Bogue’s experience at Schrager Hotels and with designer Phillip Stark fueled the conceptualization of his visionary restaurant, CAFETERIA, a highly successful, trend-setting 24-hour Restaurant/Lounge he opened in 1998, and still as busy today as when it opened, after more than 20 years of operating every hour of every day. http://www.nytimes.com/1998/08/12/dining/a-ravenous-city-dines-all-through-the-night.html?pagewanted=all&src=pm., followed by “the carriage house”, a fine dining restaurant he opened in 2003.
At CAFETERIA, he worked with designer STUDIO GAIA of Thompson & W Hotels to create a unique atmosphere and menu for an ambiance often commonly described as “1960’s ‘mod’ meets 1990’s Philippe Starck” and “palm spring modern” that exploded onto the NY restaurant scene. For the carriage house, A.N.B. was inspired by fresh South American cuisine in a menu with NY style seafood blended with Latin flavors in a venue of uniquely original design and cuisine that received rave reviews http://www.newyorker.com/archive/2003/05/26/030526gota_GOAT_tables. The carriage house brought a bold, new design aesthetic to the scene with mid-century modern inspirations and 21st century bold statements like a 14’ by 70’ desert photo-mural reaching from the front door to the kitchen and a Richard Neutra inspired 12-foot bright yellow bar suspended from the ceiling by a network of cables. http://nymag.com/content/03/wk12/openings.htm “the carriage house” became a regular stop for students on architectural tours. It was at the carriage house in the early 2000’s that A.N.B. first worked with chefs to bring ‘farm to table’ organic, sustainable, locally grown food to a growing ingredient conscious customer, this philosophy has carried over into the bath, hair & body products of the mother & son business Bogue Milk Soap, which he calls ‘farm to bath’.
Later, in Los Angeles, Adam consulted on the launch of a CAFETERIA-inspired concept called Kitchen24 and stayed to take over the historic Sunset Strip diner “Dukes.” Seeing the potential after 42 years with one owner http://losangeles.grubstreet.com/2011/04/new_yorker_adam_newton_called.html, Newton-Bogue brought Dukes current with new farm fresh dishes, brought back the original music scene and had a private lounge, The Morrison Room, designed and built above Dukes, paying homage to its one-time resident, the Doors Jim Morrison.
After these venues, he collaborated on projects on both coasts collaborating to restructure operations for older establishments like the St. Jerome’s Bar in the now bustling Lower East Side NYC, while beginning to develop the business of Susan Bogue’s soap line, Bogue Milk Soap, whose first cornerstone product, a men’s shaving kit, began selling in Whole Foods Market in 2009 .
Adam Newton-Bogue’s philosophy encompasses working with people who have passion to match their talent – leaders from the interior & graphic design industries, artists or artisans in stone, wood and metal, musicians, DJs & producers in the constantly changing music world, and most of all farmers & chefs from whom it all starts and ends, to bring projects and products, creations that are refined, artisanal, mindful & effective, healthy for the mind, body, spirit & planet.