About Chef Adam Stomps
Chef Adam’s passion for cooking began in his childhood kitchen, where he spent time cooking alongside his parents and watching cooking shows that sparked his early interest in the craft. He went on to study at Sullivan University in Louisville, Kentucky, earning a Bachelor’s degree in Hospitality Management and an Associate’s in Culinary Arts. With 31 years in the industry and 18 of those at Fleming’s, Adam has built a career grounded in mastering the basics—from knife skills to sauces and soups, which remain some of his favorite things to create. Chef Adam brings creativity to the kitchen by developing off-menu dishes that surprise and delight Guests, all while maintaining the classic elegance of a steakhouse. His favorite item on the menu—the USDA Prime Bone-In Ribeye—is a testament to his appreciation for consistency and excellence. As a leader, Adam leads by example, ensuring each shift runs smoothly while fostering a culture of hard work and precision. Outside the kitchen, he enjoys disc golf and gaming as ways to relax and recharge. Through the Chef’s Signature Series, Chef Adam continues to deliver memorable, flavor-forward experiences shaped by decades of hands-on culinary wisdom.
