Adam Harms - Owner and Executive Chef
After 20 years of toiling away in corporate kitchens, I decided to hang up my name tag and branch out on my own. I believe that a good meal is the glue that keeps people together and I grew up in the kitchen.
My mother taught me how the right balance of seasoning can make a dish perfect. My dad, he taught me to be the perfect Grill Master at age 15. I literally grew up in a hotel kitchen. When they said "Adam, pick a career", this was my calling, my passion. I earned my Culinary Degree at the Sullivan University College of Hospitality Studies in Louisville, Kentucky and worked as an apprentice chef for 2 years at Walt Disney World.
I've spent the last two decades cooking foods and delighting clients, guests, even hospital patients in some of the best kitchen in Central Ohio. For fun, I escape to my farm in Western Ohio with my wife and two daughters. I love smoking and curing meats, deep sea fishing, and brewing small batch beers.
Keith Stanley- Owner and Operations Manager
I have had 35 + years experience in the food service industry from running corporate cafes and markets, to fast casual restaurants such as Friendly's, IHOP, and Western Sizzler, fast food restaurants like Wendy's. I met Adam while working in the corporate sector, and shortly realized how well we operate together, and our passion for quality food and service matched. When Adam approached me to let me know that he was going into business for himself, I immediately wanted in! My hospitality and business expertise combined with Chef Adam's culinary talent really creates a unique team to provide excellent food service for all aspects big and small.
Our Approach is Simple: