Chef

Johnathan Adler was taught to cook by his mother, whose insistence on family dinners he credits with his love of food today. He got his first cooking job soon after graduating from Wesleyan in 2003 and has been cooking in restaurants ever since, his resume includes two years in the kitchens at Blue Hill at Stone Barns, months abroad at Arzak, Le Manoir, and St. John, and most recently, two years at Per Se. John can be found on market-days chatting with farmers and loading local produce into the trunk of New York City taxis and back to the kitchen of franny’s.