Adam Newton's table at Clyde's

If you find yourself as the executive chef of one of the city’s most bustling restaurants, you’d surely be one busy person. That must reflect how Adam Newton faces the day as he commands the daily work routine in the kitchen at the always popular Clyde’s of Georgetown. Old-timers know that this Clyde’s history stretches back to the mid-1960s.

Of course, like many of his contemporaries, this Connecticut native got his start in the restaurant world as a dishwasher and prep cook at the Somers Inn in Connecticut. But he explains that this first kitchen job played off his early passion for cooking. “I did a lot of home cooking and baking,” he said, “and from there, with my interest in cooking, I enrolled in the Culinary Institute of America.”