About Chef Adam Resnick

Chef Adam Resnick’s passion for cooking began early, shaped by time in the kitchen with his mother and grandmother in Newton, MA. From baking challah to learning how to pick the freshest produce, his love for food was second nature. After graduating from the Culinary Institute of America in Hyde Park, he honed his skills under some of Boston’s most respected chefs and in Kimpton kitchens across the country—from Florida to California. Now Executive Chef at Bambara, Adam brings a bold, seasonal approach to the menu, inspired by global flavors and grounded in New England ingredients. His goal? To craft dishes so good, you’ll want a bite of everything.