MCKINLEY'S GRILLE CUISINE
McKinley’s Grille proudly serves the finest in New American Cuisine. Chef Adam Haverland prepares his menus with peak of the season freshness, using a selection of the finest farm-to-table produce grown on-site at The Farm at Fairplex. Chef Haverland also uses the finest corn-fed beef and hand-selected poultry and fish. Our diverse wine list features medal winners from the Los Angeles International Wine & Spirits Competition. Chef Haverland’s dishes feature fresh fruits, vegetables and herbs that are cultivated year-round in our five-acre parcel, produced using only the most sustainable methods. Crops are hand-selected and hand-harvested by Chef Haverland and Horticulturist Don Delano with variety, flavor and creativity in mind for every meal.
The Farm also serves as the backdrop to specialty urban dinners offered in an al fresco setting, prepared personally by Chef Haverland right in the farm and available throughout the year (weather permitting). In an effort to promote sustainability and locally grown foods in urban spaces, The Farm at Fairplex is shared with area schools and community groups through educational tours during the year and as part of the LA County Fair’s school field trip programs.
Adam Haverland - McKinley's Grille Executive Chef
Executive Chef Adam Haverland grew up in San Diego, CA., where from an early age he was creating dishes and menus for his family. At 16, Chef Haverland moved to Maui, Hawaii. It was there that he began cooking professionally under Gerard Reversade, one of Discovery Channel's "Great Chefs of The World," at Gerard's, a fine dining French restaurant. Under Reversade's tutelage, Chef Haverland quickly mastered the classic French technique while experimenting with incorporating elements of Pacific Island fusion. During his tenure at Gerard's, Haverland worked his way through the various kitchen positions up to Sous Chef. It was at Gerard's that Chef Haverland discovered his passion for the culinary arts.
Chef Haverland received his formal culinary education at CSCA Le Cordon Bleu of Pasadena, CA. After his graduation, he took on the role of Junior Sous Chef at the Westin Pasadena where he learned about hotel management and operations. Chef Haverland's passion and commitment to excellence enabled him to ascend to the position of Executive Sous Chef at the Sheraton Fairplex Hotel and Conference Center in Pomona. As Executive Sous Chef, he worked closely with his mentor, chef David Teig, as well as Don Delano, the horticulturist at Fairplex, to develop and implement sustainable and seasonal menus using ingredients from Fairplex's five-acre farm.
In 2012, Chef Haverland was offered the Executive Chef position at the Double Tree Doheny Beach in Dana Point. As Executive Chef, Haverland created the Agave Bar, implemented menu concepts and worked closely with local vendors and fish markets.
Chef Haverland returns to the Sheraton Fairplex with a wealth of experience in the culinary arena that will allow him the ability to deliver great food and enhance the guest experience.
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