Club + Resort Chef

Menlo Circus Club’s Sustainability Shift Goes Beyond the Menu

"Sustainability of community is about taking care of your people," says Executive Chef Michel Adams.

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Michel Adams, Executive Chef of the Menlo Circus Club (Atherton, Calif.), describes himself as “a hippie at heart.”

“We source the majority of our ingredients locally,” he says. “We are 80% organic, and we only use compostable plastics.”

But the California club’s focus on sustainability extends beyond its foodservice program.

“Sustainability of community is about taking care of your people—making sure that they can sustain themselves, that they can sustain their family,” says Adams. “When you can do that on that level, that spreads to the rest of society.”

About The Author

Isabelle Gustafson, Senior Editor, Club + Resort Chef

Isabelle Gustafson is an award-winning editor and writer with a Bachelor of Journalism from the Missouri School of Journalism—a focus in magazine editing, minors in Spanish and psychology and a Certificate in Multicultural Studies. She studied in Spain, received her TEFL Certification in Peru and taught English in South Korea. She’s also a member of the International Foodservice Editorial Council (IFEC) and the American Society of Business Press Editors (ASBPE). In 2023, she was granted ASBPE's Young Leader Scholarship. You can connect with Isabelle on LinkedIn, Instagram and Facebook, or email her at [email protected].

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