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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. He is looking forward to combining his knowledge of global cuisine with his passion for the food grown in his own backyard.

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Jenna joined Demi shortly after it opened in 2019, beginning as a server before stepping into the role of General Manager. Her experiences across roles in the hospitality industry inform how she builds our Temperance pairings, manages our dining room, and leads our passionate team. Jenna loves the meaningful personal connections possible at Demi, where she’s able to meet guests just as they are.

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