Our Story
About Mailey’s Provisions
The Chef & The Artist:
A Creative Culinary Journey to Latrobe
Adam Flood
Master Technique, Grounded in the Farm
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.
Nancy Flood
The Artist of the Atmosphere
Nancy, a Quebec native, provides the soul and whimsy of the experience. With a background in both pastry art and interior design, she has transformed Mailey’s into a “farm-style” sanctuary.
Her work ensures that the sensory experience, from the first bite of house-made sourdough to her sophisticated take on the Latrobe banana split, is as intentional as the decor.
Extraordinary A La Carte Dining & Small Group Gatherings
After years working in leading kitchens in Massachusetts, Maine, and Maryland, Adam and Nancy found their happy place in the Mailey’s Provisions building in Latrobe, PA. It is the culmination of their life’s work – a place where “master chef” technique meets the relaxed, welcoming vibe of a local market.
We invite you to bring your favorite bottle of wine or cocktails, pull up a chair, and enjoy the food and the relaxed, “refined comfort” we’ve created for your enjoyment.
