Boasting a world-class resume, our Chef de Cuisine, Adam Brick, brings soigné and precision to all kitchen operations at Apis. Adam always knew he was going to be a chef. During his time at Austin Montessori School, he helped construct the kitchen in which he then experienced the majority of his adolescent education. Professionally, he grew up working his way thru some of Austin's legendary kitchens, on his way to culinary school at CIA in Hyde Park, NY. After graduation Brick went on to work at some of New York City's hallowed kitchens including Restaurant Daniel, Aureole and Momofuku Ssam Bar. More recently Adam was recruited to work for Mike Isabella in Washington DC to open Kapno, where he developed menus, recruited talent and was even featured in the Washington Post for his elaborate tasting menu popup called The Gems. On his days off Brick can be found poling the flats of the Texas coast on his boat. Recently, Adam has connected Apis with his alma matter, Austin Montessori, through a farm-education outreach program and was recognized by Zagat's "30 Under 30 Best Young Innovative Chefs."