Executive Sous Chef
Adam got his culinary start in a small town in CT, where he and his father opened a little breakfast/lunch restaurant. His passion for good food deepened overtime. In 2001, Adam moved to NYC and enrolled at the French Culinary Institute, where he completed the rigorous culinary arts program. Mario Batali’s Esca was his first cooking job out of school, where he worked and learned under Chef David Pasternak. After more than three years there, Adam relocated to Italy to learn about slow food and the purity of great ingredients. Upon his return to NYC, Adam’s next stop was cooking at Town Restaurant, helmed by Chef Geoffrey Zakarian. These experiences were just the beginning of what has been and continues to be an extensive culinary career, adding to his lengthy list of mentors Chefs Kwaku-Dongo, Andy Nusser, and Rocco DeSpirito over the years.
Adam’s culinary style is very much a reflection of all of his past mentors. With experience cooking everything from Provencal cuisine to fresh pasta and pizza, Adam is equipped with a diverse skill set to take on any challenge, one OnTheMarc event at a time.