Brian Adamoʼs culinary career started some twenty years ago while helping his mother raise livestock and tend their vegetable garden in the Hudson River Valley region of New York on their small farm. It was there that he learned the integrity of raising animals as food and growing vegetables. Growing up on this small farm in Rhinebeck, New York, he had the opportunity to learn ancient methods of cooking, pickling and preserving.
Hungering to learn more about the culinary arts industry, Brian returned home to formalize his education and applied to The Culinary Institute of America in the Hudson Valley where competition was keen. He was accepted and his dreams slowly started becoming a reality. His whole life changed when he managed to be mentored by a Certified Master. Since graduation, he’s worked in and started several restaurants and has recently completed his Level I Court of Master Sommelier Exam and is now an active member of the Guild of Sommelierʼs.
As a chef, Brian seeks to use superior ingredients. His on-site farm experiences bring knowledge of seed, soil, sourcing and care of the environment. This knowledge becomes an integral part of his menu planning and unique offerings. As the Head Chef and Founder of Whole Body Fuel, Brian applies his passion, education and spirit into every dish served.