Adam Fournier

Where They Are Now

Dual bar directors at Fellow in Los Angeles and Spago Beverly Hills in Beverly Hills, Adam Fournier works across two rooms that ask for the same thing in different registers: control, speed, and a clean read on the guest. The role reflects a bar craft built on consistency and calibration, where the measure is not volume but how precisely each pour supports the room. A set of Los Angeles programs shaped that approach in sequence. At Faith & Flower in Downtown Los Angeles, CA, as bar program lead, the work called for composure under a packed service pace. The same bar program lead role at Steingarten LA in Los Angeles, CA, and then at Areal Restaurant in Santa Monica, CA, kept the focus on structure and steady execution. In 2018–2018, the opening bar manager post at NoMad Los Angeles in Los Angeles, CA put Adam Fournier in the first-service phase of a new room, where the bar had to define itself quickly and clearly. Across Fellow and Spago Beverly Hills, the throughline is adaptation without drift. Adam Fournier brings the same detail-driven method to both bars, adjusting to each dining room’s rhythm while keeping the drinks in service of the larger experience. That is bar direction as an operating discipline: read the room, set the pace, and let the program hold its shape.

Signature

Those drinks show a bar program that applies the same standards to nonalcoholic service as to classic cocktails: recognizable forms, handled with care, and built to stand on their own. The naming keeps a clear point of entry for guests while widening what those categories can cover.

In Their Words “Approaching nonalcoholic drinks as mindfully as full-spirit cocktails was something I knew I wanted to do right from the start.” That approach sets the bar standard early. With Adam Fournier, nonalcoholic service is not treated as a separate tier of effort; it starts with the same level of planning and attention as any other drink on the list. The emphasis is on equal rigor, from build to finish. “And not only in terms of a flavor, but also in terms of presentation and the ritual that goes along with them.” Presentation and ritual are part of the beverage, not extras attached after the fact. In this view, the glassware, the moment of service, and the sequence of arrival all shape how the drink is understood. Adam Fournier’s point is simple: if the flavor is considered carefully, the rest of the experience should be too.