Culinary Journey through Modern India

Adam grew up on a small family farm in St. Wendel, Minnesota and developed a passion for food and the kitchen from an early age. When he was eighteen years old, Adam moved to Los Angeles, California to attend the California School of Culinary Arts in Pasadena, CA. After graduation, he moved to Las Vegas and joined the opening team of L’atelier de Joel Robuchon. He later moved to Joel Robuchon at the Mansion, working a total of 4 years between the two restaurants and helping to secure the three Michelin star rating in 2008. Adam then moved to Healdsburg, CA to work at the two Michelin starred Cyrus restaurant as a sous chef before heading to Singapore to work for Andre Chiang at Restaurant Andre, where he was a sous chef for 2 years and helped the team climb to #34 on the San Pellegrino World’s 50 Best Restaurants list. Adam then moved back to the states and landed in Chicago, working between TRU and Intro before moving home to join the team at Spoon and Stable, part of the Minneapolis-based Soigné Hospitality Group, led by Chef Gavin Kaysen. In 2018 Adam planned the opening and led all menu development at the group’s acclaimed Demi, where he has served as Chef de Cuisine. Demi was a finalist for James Beard Best New Restaurant of the nation.

Raised on a farm in LaPorte, Indiana, Jeanie’s passion for food and respect for ingredients has been present for as long as she can remember. A graduate of The Culinary Institute of America in Hyde Park, NY and University of Nevada, Las Vegas, Jeanie spent time in the kitchen of Chez Panisse in Berkeley, CA before transitioning into front of the house operations. Upon graduating, she led teams at 2-Michelin star Cyrus in Sonoma County, CA, followed by Iggy’s in Singapore, then #26 on the San Pellegrino 50 Best Restaurants list. While in Singapore, Jeanie also led the openings of Kaiseki Yoshiuiki and the Horse’s Mouth Bar along with Bacchanalia Restaurant, rated the World Gourmet Series Restaurant of the Year. After moving back to the states, Jeanie joined the leadership team at Hogsalt Hospitality in Chicago at Gilt Bar and Bavette’s Bar and Boeuf. Finally settling down in Minnesota, she opened and led the team at Bellecour Restaurant and Bakery in Wayzata, MN until their closure in 2020 and most recently, brought her various talents into a dynamic role as the Operations Director at Cooks | Bellecour.