Adam Shepard

Coming Up

Bond Street and Union Pacific were the first proving grounds in Shepard’s career, where the demands of line work set the tempo: speed, consistency, and the ability to hold standards under pressure. That early groundwork led to chef roles at Taku in Boerum Hill, Brooklyn (2005–2007) and Lunetta in Brooklyn (from 2007), two placements that show a career built by accumulation rather than leaps. The arc later reached Executive Chef at Gage & Tollner in Brooklyn, New York City, a post that placed Shepard inside a name with its own weight and history.

Where They Are Now

By 2021, the kitchen at Gage & Tollner had Shepard in the chef de cuisine seat, close to the day-to-day execution that keeps a restaurant moving. In 2023, the octopus dish appearing through the end of June during the Goslings Parlour pop-up showed the kind of plate that can carry across formats without losing its shape.

Signature

It points to exactness first, then control of balance, the sort of preparation that lets a chef show range without excess.

In Their Words “Chef Grant showed me what it meant to take the kitchen and cooking seriously.” “John's sensibility, from pasta to canapes, impacts my food everyday.”

Honors

No awards are cited for Shepard.