Born in Groton, CT, Adam was raised in Champaign, IL, where he attended private schools, participated in numerous athletics and was the only child of a single mother. Her dedication as a parent and perseverance as a mentor helped Adam earn the Eagle Scout and Order of the Arrow, receive a congressional appointment to West Point, and develop a passion for good food. He began his professional career in youth development, working in the Champaign-Urbana public school system as an inclusion aide, and directing Y.M.C.A. summer camps. He transitioned to the food and hospitality industry as a head chef during the Jacob’s Pillow Dance Festival in the Berkshires, MA, and a three-month international co-op in Newport, South Wales, at the Celtic Manor Hotel and Resort. Adam received his bachelor’s degree in Foodservice Management from Johnson & Wales University and an MBA in Hospitality with a concentration in Event Leadership, and is currently a culinary instructor at Kennesaw State University in Kennesaw, GA. He is an enthusiastic addition to the Michael Leven School of Culinary Sustainability and Hospitality College, and a single father of three children.