Chef Eric Jan Adema first learned his passion for food cooking his
grandmother's' recipes with his mother while growing up.
In 1989 his family took over the Boulders Inn in Connecticut, where, by the
age of 24, he became the head chef.
Still collaborating with his mom,he grew herbs & produce that he incorporated into his recipes.
It was here that Eric developed a style that focuses on local, organic
produce grown with love & care.
In 2003, Eric moved to San Francisco
where he worked as a chef & restaurant consultant for over 10 years.
He recently moved to Boulder Creek and has a small catering company.
In his spare time, Chef Eric can generally be found in the woods
foraging for wild ingredients and creating new recipes.