Dining & Philosophy

Adam Schuller – UC Executive Chef

Chef’s Philosophy

I would like to take the time to brag a little about the farms and food that I get to bring to your tables daily. Let me assure you that all items are sourced ethically and sustainably. Most of the owners, vendors, and farmers I know personally. I can’t always get organic, but most of the farms we work with still practice farming in the same way.

Take, for instance, my farm, The Woodpecker’s Nest. I compost with chicken manure, and because the food my chickens eat is not organic, my garden becomes just that - not organic. Like most, I use netting and shiny things to keep away any garden thief that might be in the area that day. But I never, ever spray with chemicals or anything that could affect the flavor. In order for food to be good for us, it must also be good for the land.

Like most farms we deal with, they are organic at the heart of what they do, even if on paper they are not certified. Anytime I can, I want to share my farm’s food with you. When that is not available, I reach out to my network and bring food to the table with the same love for dirt that I have.

Seasonally, I make it a priority to source local produce whenever appropriate. My farm often provides herbs, edible flowers, and garlic for our menu. We also have the UC Hydroponic Garden on the Fourth Floor, with four different microgreens always growing, as well as reused green onions. It’s very likely the green onions or microgreens you are eating are from upstairs or my farm.

With that being said, I make sure that all sandwich meats and raw meats are antibiotic free, hormone free, and free range. When it comes to deli meats, I also buy nitrate-free products. These details are not always listed on the menu, but please take to heart that the food you are eating is the same food I feed my family.

Thanks for eating with us. If I can personally do anything for you, just let me know. I appreciate you very much and hope to talk soon.

Sincerely,
Chef Adam W. Schuller