Adam Bean is a chef at Veritas Vineyards and Winery in Afton, VA where he is involved in many facets of foodservice including events, guest chef dinners among the vineyards, harvest celebrations, and in the winery's farmhouse bed and breakfast.

After attending the Culinary Institute in America, he worked in Rhinebeck, New York developing a close relationship with renowned Italian Chef, Gianni Scappin, and a deep love of the Northern Italian culture and cuisine. This love would lead Adam to take a position working with The Frasca Group in Colorado as a part of the opening team of Tavernetta in Denver's Union Station. They helped him set up highly curated trips to Northern Italy where he had the opportunity cook and learn.

Adam spent time staging and traveling all over the country, he settled in New Orleans to work at MoPho and Maypop as Micheal Gulotta’s sous chef. He brought a knowledge of Italian pasta into a menu of hand pulled noodles, dumplings, along with butchery and open-fire whole animal cooking. MoPho garnered many accolades in that time including Food and Wine Best New Chef, James Beard Semifinalist, and Bon Appetite's Best New Restaurants.

He and his wife, a Virginia native, have found a beautifully woven fabric of farmers, growers, and makers in Appalachia, where they now call home. They are highly involved in a local nonprofit centered around minimizing food waste and feeding their community.