Chef George Tsiamis believes in keeping it simple. "Get the best ingredients, the freshest ingredients out there, buy local, and remember that simplicity is the way to go.” As a child, Tsiamis would watch his mom spend her day in the kitchen, which may be when the culinary fire was first lit inside him.
Tsiamis is the chef/owner of Adam’s Restaurant, right on the Boardwalk off 18th Street, in North Wildwood. Adam’s is one of those great boardwalk restaurants with giant picture windows that look out over the sea of people and the ocean beyond. It’s a feast for the eyes outside, and a culinary feast inside for breakfast, lunch or dinner.
Tsiamis was born in Greece, in the port city of Thessaloniki, and would watch his mom spend her day in the kitchen, which may be where the culinary fire was first lit inside him. “My house was full of flavors and delightful smells,” he remembers. Chicken Athenian, a dish that spans both Italian and Greek cultures, consists of a chicken breast sautéed in oil and garlic with spinach, kalamata olives, feta cheese and a tomato basil sauce.
After attending college for finance he joined the Greek Army and later met his future wife who brought him to the U.S. in 2003.
It was his uncle, Gus Papaspanos, who was already running Adam’s when he arrived, that gave him the opportunity to join the restaurant, and the two became partners. The partnership lasted for 18 years until his uncle retired three years ago, leaving Tsiamis to run the sho.