Chef de Partie
The kitchen is Adam’s home away from home. Hailing from New York, Adam has been tying on his apron since he was 14 years old. From Yellowstone National Park to the New England Culinary Institute to Las Vegas, Adam has has consistently sought out new culinary adventures. Working with internationally recognized and celebrated Chefs such as Mario Batali at B&B and Jean Joho at Eiffel Tower, Adam has created new dishes in critically-acclaimed concepts coast to coast. Diving deep into the rich culinary heritage of the South, Adam has even cooked on private boats in the Mississippi river. Working with one of New Orlean’s preeminent James Beard Award winning chefs at Cochon, Adam has a deep understanding of Southern and Cajun cooking techniques. Here at The Depot, Adam is proud to be preparing coastal inspired dishes with a southern flair.