After working at the kitchen at a ski resort in Idaho, a hotel outside Amsterdam, Michelin-starred Ristorante San Domenico in Italy, and Fiorellas on Decatur in New Orleans, Adam Bannasch became executive chef/owner of Zambra Restaurant in Asheville, a long-standing winner of Wine Spectator’s Award of Excellence. Chefs Adam, Josh, and Gary (our March pilot dinner chef) gather most of their own wild mushrooms. Adam lives in the Oakley neighborhood of Asheville with his best friend Kate and their two sons, Milo and Max. His secret pleasure is fruity jelly candies.