Today we’d like to introduce you to Adam Ross
Hi Adam, so excited to have you with us today. What can you tell us about your story?
Twisted Fern & LOMA Chef/Owner Adam Ross officially started his culinary career at Bristol Mountain in western New York. After graduating from Naples High School, Adam studied culinary arts at Johnson and Wales in Denver, CO and moved to Park City once he graduated from culinary school. Quickly promoted to head chef at Bistro 412, Adam spent 10 years transforming the Bistro kitchen to a 90% scratch kitchen and establishing Bistro as a mainstay on Park City’s Main Street. In 2017, together with wife Meisha Ross, Adam opened Twisted Fern and more recently LOMA on Park City’s lower Main Street opened in August of 2024.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Moving to Park City fresh out of culinary school as a 20 year old brought challenges in its own right in the sense of growing and maturing as a person, chef and business person. As is common in the restaurant industry, in his 20s Adam battled the pull of the party scene in Park City while also prioritizing a career focused mentality.
When moving into restaurant ownership as a 31 year old opening a restaurant in Park City, Adam struggled with age bias and also growing more on the business side of restaurant ownership. As an accomplished chef and also new business owner, it was tough to let go and delegate and make time for himself and his growing family.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
Adam is a chef and restaurant owner.
Specialize in traditional scratch cooking. Adam is known for his pride in his cuisine through creativity in menu creation and old world techniques.
Most proud of the employee culture created in his restaurants. The teams at both restaurants are proud to be part of the business and their sense of pride shows in their working relationships and level of service.
We’d love to hear about how you think about risk taking?
Opening a restaurant is one of the riskiest business one can undertake. In order to grow, you have to put yourself outside your comfort zone and be ok with change or failure. Often times the reward outweighs the risk and at all times the growth opportunity from both success and failure is worth giving risk a chance.
Having a support network to work through challenges also gives you the opportunity to balance risk as you navigate challenges thrown your way.
Contact Info:
- Website: twistedfern.com / lomaparkcity.com
- Instagram: @twistedfern / @lomaparkcity
- Facebook: https://www.facebook.com/TwistedFernPC / https://www.facebook.com/LOMAParkCityUtah
