Adam’s passion for the food industry grew after two somewhat cliched encounters—a visit to an asparagus farm, and a poignant reading of Michael Pollan’s The Omnivore’s Dilemma. From both, he developed a set of standards that would continue to guide his work at Dig Inn. Adam’s dedication to culinary excellence and sustainable sourcing is central to his business model.
Prior to his foray into the restaurant business, Adam graduated Magna Cum Laude with a BA in Business Economics from Brown University, before working in finance at Wexford Capital and Merrill Lynch. When he’s not working, Adam can be found at yoga, thai boxing, or on an occasional weekend sojourn upstate with his family.