Adam Boehler’s approach to food is guided by the simple yet profound dictum from author Jim Harrison: “The idea is to eat well and not die from it – for the simple reason that that would be the end of your eating.”

 

Adam’s earliest memories of food consist of walking the rows of his father’s expansive vegetable garden, eating his fill of peas, tomatoes, carrots and raspberries. These joyful early experiences established a love of, fascination with and connection to real food that continues to this day.

           

Born and raised in Livingston, Adam has been fortunate to travel widely and experience a wide range of cultures and their food. Whether it be the sweet and spicy (and later vengeful) roast pig on the side of a Cuban highway, or the savory döner kebab with lamb, onions and sumac in an Istanbul back alley, each new flavor deepens his appreciation of quality ingredients and the people that bring out the best in them.

 

Adam’s first job as a cook came in 2005. It wasn’t in a kitchen but in a galley where he cooked for a 5-man crew aboard a commercial Salmon seiner that plied the waters of southeast Alaska. He continued in that capacity for ten more summer and fall seasons before being hired onto, and eventually becoming the manager of, the sushi line at Neptune’s Taphouse in Livingston. Now, as a grateful part of the professional team at Stella’s Gourmet Kitchen, Adam is excited to develop new skills and recipes to share with the people of Livingston and beyond.

 

When not in the Stella’s kitchen Adam can often be found along the Yellowstone river, usually with his fiancé and their dog, a fishing rod, a book and some wine, wishing he wouldn’t have forgotten the smoked salmon.