The World of
THE INTERSECTION OF LUXURY AND LIFE
Ellis Adams Agency creates unparalleled custom experiences with the art of story telling that courage curiosity, adventure, and knowledge through fashion, travel, hospitality, art and design.
Our passion for beverage is more than just creating a program, it drives us to inspire and educate across the globe.
Using an unconventional approach, Ellis Adams Agency constructs all inclusive beverage programs, from creation to activation, training, sustainability, and digital marketing to increase emotional connections between consumers and our partners.
Relationships are the foundation of who we are.
We understand and have been a part of the evolution and change in our industry and are positioned to uphold our responsibility to advocate for the values and interests of today’s and tomorrow’s consumer.
Our extensive network, from operators to key executives, gives us the credibility to strategically develop programs unique to each facet of our industry. Our transparency with which we operate creates integrity at every level.
Chris Adams was born in Florida and spent his formative years in the hospitality industry working his way up The Ritz-Carlton Hotel Company. After growing up in the entertainment industry, Adams founded Ellis Adams Group (EAG) as an international hospitality consulting firm. The group focuses on all aspects of businesses, including building brands, concept and design development, training, management, revenue generation, and profit margin increases. The hospitality firm’s current project list is dynamic and constantly growing, with over 100 active ventures underway around the globe.
Born and raised in Long Beach, California, Maricela Salcido developed her passion for the hotel industry while attending California State University, Long Beach. She earned her Bachelor of Science in Dietic and Food Service Administration with an emphasis in Hospitality Foodservice and Hotel Management while working at a local restaurant. Upon joining the Marriott International team, Salcido held many positions, including training the Food & Beverage teams at numerous hotel locations on brand standards, service, and core job duties, providing her with the foundation for her career. During her role with the Hotel Openings & Transitions team, she met Chris Adams, founder of international hospitality firm Ellis Adams Group (EAG). They worked together to oversee hotel openings across the United States. Salcido supports EAG’s efforts in creating and executing all programs, assisting in bar setup, and staff training. Additionally, she oversees the operations of all current and future EAG concepts.
Jason Sanders started working in hospitality as a teenager, progressing from restaurants to casual bars to fine dining before landing with The Ritz-Carlton, taking on progressively more challenging roles, leading every aspect of Food & Beverage in multiple top-performing hotels. Sanders then joined the Marriott International Global Operations team, where he led broader Restaurant and Bar (R+B) strategy projects and spearheaded new R+B concept development, creating innovative, relevant offerings in new and renovated hotels throughout the full-service and luxury segments of the portfolio. He draws on his operational background and passion for all aspects of the beverage world, approaching EAA client and partner relationships from a unique perspective.
From dishtank to Chef and Sommelier, Carolyn White’s 40+ years in the industry includes distributor sales experience, national account team management, and teaching cooking & wine classes. Comfortable working the line as Chef or training chefs, servers, and bartenders in the front of the house, Carolyn’s knowledge of restaurants, hotels, food, and wine is extensive and multi-faceted. Carolyn’s passion lies in identifying and targeting each client’s uniqueness and targeting opportunities to craft training programs to increase revenue and beverage knowledge comfort levels. Creative, unique, common sense, and desnootified training methods have been successful through her many years of teaching about food and wine and are remembered by servers across the U.S.; Carolyn has also created and conducted wine training, events, and trips for the National Restaurant Association Education Foundation & the Military FoodService team at the White House through the years. Carolyn uses humor, real-life experiences, and her extensive global travels as story illustrations.