Adam Burnham

Adam Burnham has a Bachelor's degree in Culinary Arts/Chef Training from the New England Culinary Institute. With experience starting as a Line Cook at Bernards in 2007, Adam progressed to become a Sous Chef at Brae Burn Country Club before moving on to Chef de Cuisine positions at Sintra and the Harvard Club of Boston. Prior to this, Adam also worked as a Line Cook at Shelburne Farms. Adam's culinary journey began with a Culinary Certificate from Henry Abbott Technical High School.