Chef Adam Ross began his culinary career at Bristol Mountain in New York before pursuing a degree in Culinary Arts at Johnson & Wales University in Denver, Colorado. After graduating in 2006, he relocated to Park City and served as Head Chef at Bistro 412 for nearly a decade.
During his tenure, Adam transformed the restaurant into a predominantly scratch kitchen and helped establish Bistro 412 as a beloved fixture on Historic Main Street.
In 2017, Adam and his wife, Meisha, opened Twisted Fern, a restaurant built around their commitment to sustainability, responsible sourcing, and thoughtful hospitality. Adam’s culinary philosophy blends classical technique with creativity, showcasing seasonal ingredients through dishes that are both approachable and refined. His dedication to seasonal cooking, local partnerships, and reducing waste has helped earn Twisted Fern recognition as one of Park City’s most celebrated dining destinations.
Building on that success, Adam and Meisha expanded their restaurant family with the opening of LOMA, a modern Italian restaurant in Park City. At LOMA, Adam brings his scratch-cooking roots and ingredient-driven approach to housemade pastas, wood-fired pizzas, and seasonal dishes that celebrate both tradition and innovation.
Known for his understated leadership, tireless work ethic, and attention to detail, Adam creates food that is as visually compelling as it is flavorful. Whether developing a new menu, mentoring his team, or working the line during a busy service, Adam remains committed to creating memorable dining experiences that connect people through exceptional food and genuine hospitality.