Adam Graves ’01 has spent his career moving across continents, leading teams and navigating change. A lifelong fan of Tabasco Sauce, he recently became CEO of its Louisiana-based manufacturer, the McIlhenny Company.
“When I learned about the opportunity to lead this 158-year-old company and its global brand, I knew instantly it could be the role of a lifetime,” Graves said.
His path to that moment was shaped by more than two decades at Nestlé, where he most recently served as president of Nestle’s pizza and snacking division in the U.S. Those experiences prepared him to lead and adapt amid complex environments, skills he traces in part to his time at Samford University’s business school.
Graves steps into his role as the first non-family CEO in McIlhenny Company history, which dates back to 1868. Growing market share for the world’s most iconic pepper sauce requires perspective and discipline.
“I aim to bring a growth mindset while always protecting the reputation that consumers worldwide have trusted for more than a century and a half,” he said. “My approach is to balance continuity and change.”
Graves credits much of his leadership philosophy to his time at Samford, particularly the Managerial Values course taught by professor Ed Felton. The class shaped his understanding of the purpose of business, and the responsibility leaders carry.
“I learned that business leaders have an opportunity to positively influence the communities they serve,” he said. “A thriving business can lift up people and families.”
That foundation guides him today and reflects Samford's mission to prepare leaders of integrity.
For current students, Graves encourages a growth mindset and a commitment to lifelong learning. He urges them to embrace opportunities that stretch beyond the classroom, to build relationships with leaders they admire and to seek experiences that broaden their perspective. “Stay curious and be proactive,” he said. “Everything you see and learn will be valuable at some point.”
How Adam Uses TABASCO
“Eggs have long been my go-to breakfast and my favorite use of TABASCO Sauce. On busy mornings, I add a few dashes of sauce to 2-3 beaten eggs before scrambling them and then of course adding several more dashes along with some salt and pepper before digging in.”
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When I have a little more time, I make these quick and easy breakfast tacos. I start by prepping and cutting my ingredients — 3 flour tortillas, 2 slices of bacon, 1 small potato peeled and cubed (if I’m really in a pinch, I’ll use frozen hash browns), 3 eggs, and TABASCO Chipotle Sauce. I start by cooking the bacon and removing from the pan once crispy. Then, I add butter to the pan and cook the potatoes for about 10 minutes until they’re soft. Next, I pour over beaten eggs and cook until they’re stirred through with the potatoes. Finally, I fill the flour tortillas with the egg mixture, top with bacon, add a pinch of salt, and shake on a few more muscular dashes of TABASCO Chipotle Sauce to make the perfect bite.”
