Adam Nardis was born in Cleveland, Ohio with food deeply engrained within his family’s culture and way of life. Many afternoons were spent working a quarter acre garden with his grandfather, understanding soil, sunlight, and the ability to grow food over the summer, that would provide throughout the winter. That continued to evolve into fresh pasta and polenta preparation with his father on Sunday striving for perfection and settling for nothing less. The same principle is what Chef Adam hangs his hat on today. He is always moving perpetually towards not only learning and executing new techniques, but most importantly perfecting them.
With a love for both music and cooking pulling at Adam in his formative years, he attended The University of Akron where he was able to explore both, and quickly settle on culinary as a course of direction for his life. This has become a career that continues to push and challenge Adam on a daily basis, and one he intends never to settle into.
In his personal time, Adam enjoys being with his family, including his wife Erin, and their three small children. Golf is also a large part of his life, keeping him constantly drawn to SWFL.