Some chefs make their way to the kitchen from a completely separate career. But New Orleans native Adam Biderman has always been there. Since he was 17 years old, Biderman's been in the back of the house, making the arduous trek from dishwasher at Michael's Mid-City Grill up the ranks of the line. Proving himself a capable leader and clear culinary talent, Biderman moved to Atlanta and a job at Holeman & Finch, where he worked under 2007 Atlanta Rising Star Chef Linton Hopkins for six years.And while it was hard for the on-the-job-trained chef to leave the tutelage—and Southern pride—of Hopkins, Biderman eventually brought his gastropub knowledge from Holeman back to New Orleans and the kitchens of his youth, where his talent was founded.
Atlanta's loss proved New Orleans' gain. After a stint at 2003 New Orleans Rising Star Chef Donald Link's Herbsaint, Biderman decided to go it alone. And in August 2011, he opened The Company Burger, a restaurant that celebrates a staple of culinary Americana without skimping on sophistication like so much of its competition.
Not only does the burger haven celebrate a national treasure, but Biderman (a 2012 New Orleans Rising Star) is making sure it's all done with a chef's care. This is, no doubt, why The Company Burger has become as famous for its high-quality Holeman-esque burgers as for its rainbow-hued mayo selection. Add to that the stellar onion rings, and incredibly healthy beer list (this is a fast food joint, after all) and you've got a formula built to please—clearly the work of a back-of-house native who made his way to the top of the pile.