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Adam Shepard

Executive Chef

Having spent his childhood gardening, fishing and lobstering in Coastal Maine, Adam found himself gravitating towards food from a young age and landed his first restaurant job in high school cooking for Jean Luis Palladin protégé chef David Grant. This auspicious start to his career eventually led to principal roles within New York City’s most prominent kitchens, including BOND ST, Union Pacific, Tavern on the Green, and the opening of his proprietary restaurants Taku and Lunetta. When Adam is not at the restaurant, he’s either pickling something, hanging with his family, or riding his bicycle all over the Northeast.