With nearly 20 years in the hospitality industry and having lived and traveled the world to learn about food, Adam has landed in southern Texas. The diversity of ingredients available and the year round growing and fishing seasons are perfect for eVolve's ever changing menu concept. Without a freezer in the kitchen, Adam is dedicated to fresh, local and sustainable menu items in his restaurant. Visit www.eVolve-Restaurant.com for more.

In addition, Adam writes for numerous culinary blogs (including eVolve's very own) and contributes to Culination Magazine. Look for his work at www.CulinationMagazine.com