Chef Adam Resnick’s interest in cooking began early, in his childhood kitchen in Newton where he helped his mother and grandmother prepare and cook family meals. “We were never a take-out kind of family,” he recalls. “Mom was always cooking, taking me to the grocery store and showing me how to pick-out the freshest produce. Making challah and fresh-baked cookies with my mother and grandmother was always a treat. So it was completely natural and almost second nature for me to continue working in the kitchen as I got older.”

After high school, Resnick headed for the Culinary Institute of America in Hyde Park, New York to begin his formal training. Through this and mentorships by some of Boston’s most well-known chefs, he developed his skills layering flavors, textures and seasonal ingredients to create craveable dishes.

Resnick’s career includes stints at several local, independent restaurants as well as a gig at the Brae Burn Country Club in Newton, MA where he assisted culinary operations for the Club’s high-profile banquets and galas. In 2012, he started his tenure in Kimpton kitchens, cooking within the national network of restaurants and bars, from Vero Beach, FL to Los Angeles, CA. He led the culinary team at the Kimpton Nine Zero’s legendary Highball Lounge in Boston from 2014-2016.

As Executive Chef of Bambara Kitchen & Bar, Resnick brings seasonal and inventive New American dishes to the menus. Flavors from his global travels serve as inspiration for dishes that vary as much as the New England seasons.