Skip to Content

Make a Reservation

Culinary Teams Culinary Teams

Fresh and Sustainable
Click here to see our menu of seasonal, regional dishes.


Adam Waldrip, Executive Chef

Like many successful executive chefs, Adam Waldrip first developed his passion for cooking at an early age while living in his family home in Carmel, Indiana. His young passions eventually led him to the start of his budding culinary career working alongside Dieter Puska, a well-known Carmel chef and owner of the Glass Chimney–an American Continental restaurant with strong French and Austrian influences. After Puska’s retirement in 2011, Adam went on to experience different cuisines and enhanced his skills.

In 2014, Adam joined the Oceanaire Seafood Room as a Sous Chef. In 2016 he took over as Executive Chef. As Executive Chef he is committed to delivering the highest quality of food and working within the community for quality and local ingredients. With his creativity and attention to detail he is personally dedicated in seeing that every dining experience is enjoyable.

In his free time, Adam can be found sharing his love of cooking with his wife and three beautiful kids.

Executive Sous Chef Marcy Breckenridge

Sous Chef Jack Graff

Certain activities provided by this website may be covered by U.S. Patent No. 5,930,474.

This website or its third-party tools use cookies, which are necessary to its functioning and to enhance site navigation, analyze site usage and our marketing efforts. By clicking "Accept All Cookies", closing this banner, scrolling this page, clicking a link or continuing to browse otherwise, you agree to the use of cookies. View the privacy policy.