A Marine Corps background is nontraditional in the food and beverage industry, though for Chef Adam Waller, Executive Chef of Bar Americano, a strong military background provided the foundation for a culinary career. An Atlanta native, Chef Adam Waller recognized his calling while stationed in Okinawa, Japan for two years as an ammunition technician. He relished the opportunity to dive deeply into Japanese culture, particularly exploring and enjoying the food. Upon returning home, Chef Waller fervently immersed himself in Atlanta’s celebrated restaurant community, working in such renowned restaurants as Cuerno, Beleza, The Globe Cafe, Brasserie le Coze and Rainwater Restaurant. From Sous Chef of Sotto Sotto and STG Trattoria to Executive Chef at Bocado in West Midtown, Chef Waller has created a name for himself synonymous with impeccable execution and innovation. As the Executive Chef of Bar Americano, Chef Adam Waller seeks to introduce Buckhead to a modern Italian-American menu of progressive new-classics.