Adam DeVries

Adam is like one of those metronomes that goes click, click, click to some incredibly fast pace.

We'd like him to slow down and we've told him being an hour early for EVERYTHING is not mandatory.

However, we've come to revel in Adam's high-energy beat.

After all, a fast tempo is what you need when you spend four years as head chef at the Embassy of Finland and another three years at local high-end restaurant Merlot.

And now he's at DISH.

And so is his absolute appreciation of salt. You name the salt—fleur de sel, smoked salt, Hawaiian (volcanic red clay) salt, kosher salt—and Adam has probably sprinkled it at one time or another.

But don't worry, he's promised us that his use is only about enhancing and finishing unsuspecting dishes.