Adam Cohn

I’m a Chef Manager and culinary operations leader with 15+ years of experience running high-volume dining programs across independent schools, catering, restaurants, and luxury retail. I specialize in health-forward menu development, large-scale production, cost control, vendor sourcing, and team leadership. Known for delivering consistent, high-quality dining at scale, I bring a hands-on, thoughtful approach that balances creativity, nutrition, and operational excellence.

Chef Manager with over 15 years of experience leading high-volume culinary operations in independent schools, catering, restaurants, and luxury retail environments. Proven success managing daily production for 400–1,500+ meals, executing upscale catering events for up to 1,000 guests, and overseeing full kitchen operations including staffing, vendor sourcing, food safety compliance, and cost control. Recognized for developing health-forward, seasonal menus, building and training high-performing teams, and delivering consistent, high-quality dining programs at scale.

Grand Diploma in Culinary Arts from The French Culinary Institute, providing comprehensive classical culinary training with a strong foundation in technique, kitchen operations, and professional standards.