At forty years young, Adam has split his life almost equally between the Rocky Mountains and the Gulf Coast. Cooking professionally from a young age, as well as having a deep relationship with nature set the pattern early for the adventures to come. As someone who spent a lifetime around hunters and anglers, it was only a matter of time before the two worlds melded into an unquenchable passion for food and the outdoors.
Aside from his personal time afield, Adam currently volunteers for Backcountry Hunters and Anglers as R3 chair for the Florida chapter, sharing the stories and knowledge he picked up along the way with the next generation of resource stewards. He currently resides on a micro farming operation in central Florida with his family, (and a dog named Roux) preserving the bounty of the land through time honored techniques such as fermenting, butchering, curing, and canning