Adam Porter

Training at Southern New Hampshire University gave Adam Porter the base for work that moves between kitchen discipline and the wider demands of hospitality. In the line at Noodledoof, the service pace and pass rhythm set the terms of the job and shaped his early professional habits. The next step pushed that same operational discipline beyond the kitchen, into management where the work becomes less about one station and more about coordinating the whole room. Today, Adam is Restaurant Manager of Marriott International and Senior Director of Marketing of Cheba Hut Franchising.

At Marriott Newton in Nashua, New Hampshire, the restaurant floor is managed with the same attention to timing and detail that the kitchen requires. The work sits between service and standards: keeping the room moving, holding the line on execution, and making sure the guest experience lands with pace and polish.

The Pickle Project Gose is the named signature attached to Adam Porter. It reads like a working idea rather than a decorative one: direct, memorable, and specific enough to signal intent. Across floor and kitchen alike, that kind of naming points to a menu mindset that treats the offer as part of the experience, not just the item itself.