Ben Adams

Ben Adams

Chef, Picnic

Inspired by his mentors who reinterpret farm-grown foods and classic dishes using modern techniques, Ben went to cooking school in Portland, Oregon before returning to Charleston, where he cooked at Hominy Grill and McCrady’s. His travels have taken him abroad to In Da Wulf in Belgium and then to The Royal Mail in Australia. Stages at La Petit Grocery in New Orleans, L.A.’s Red Medicine and Boston’s Craigie on Maine further informed Ben’s understanding of how each chef’s personal style informs his cuisine and how each restaurant reflects its community. After cooking at Piedmont, Ben took on a new adventure at Picnic, a modern barbecue place.