Adam’s expertise was forged in the fires of some of the country’s most renowned restaurants. A Le Cordon Bleu graduate, he refined his skills at Boston’s Radius and the White Barn Inn-establishments made famous by James Beard Award-winning chefs. Later, as Executive Chef at Grace in Portland, Maine, and Caroline’s on the Eastern Shore of Maryland, he and Nancy perfected the art of “refined comfort.”

At Mailey’s, Adam brings that Michelin-level French technique to a casual, farm-to-table, setting. His signature dishes aren’t just meals, they are a tribute to his craft. Whether he’s sourcing from local farms like Savage Mountain Farm, Good Dirt Farm, People’s Farm, Oak Haven Mushrooms, Hoffer’s Ligonier Valley Packing, and many more, or bringing in fresh Maine oysters, the focus is always on honesty.