Chef Spotlight: Chef Adam from Dana’s

Dana’s may have only celebrated its first anniversary back in March, but The Landing newbie is anything but novice. The modern tavern boasts an impressive bar program, exceptional service, and a menu full of dreamy French-inspired comfort food. And if you’ve had the privilege of enjoying that menu, you have Chef Adam Heller to thank. 

Chef Adam’s affinity for cooking started as a child when he’d help his grandmothers in the kitchen. That love evolved into a full-on passion for entertaining during his college years, when he began hosting cookouts and parties known for their elaborate spreads. It seems only natural that he’d gravitate toward comfort foods—a style befitting anyone whose primary love language is cooking. 

And once you’ve tasted Chef Adam’s food, you can tell it’s his love language. From decadent baked French feta that feels like a love letter to all things briny, to his crispy, craggy fried chicken that’s been affectionately coined as A.F.C. (Adam Fried Chicken). Watch out, Colonel Sanders!

For the second installment of our Chef Spotlight series, we head to Dana’s to learn more about Chef Adam’s signature style, and to get to know the man behind the apron.

Get to know Chef Adam of Dana’s!

Molly: We all know that working in the food industry is a labor of love that requires a lot of passion and sacrifice. When did you know you wanted to become a chef? Was there any particular moment that inspired the decision?

Adam: When I was in middle school I got hooked on the Anthony Bourdain show, “No Reservations”. My dad and I watched it constantly, and everything about the way he talked about food, people, places, and culture has always resonated with me. At the same time, I was always learning to cook from my grandmothers. Their food was simple and soulful, made with care, and when I make those dishes today—which I do regularly—they always feel like home. 

In college, at first I cooked for myself out of necessity, then for fun, mostly for my roommates and friends. I started hosting a lot of cookouts and parties with full buffet-sized spreads of food. One time, I remember setting up a smoker in my front yard and giving out over 100 fresh pulled pork sandwiches to other students during welcome week. Cooking, especially for other people, brought me a lot of joy. I found myself thinking about food all the time and reading every cookbook I could get my hands on. And more often than not, I was skipping class to go work at a restaurant. 

My first restaurant job sealed it. I was bussing, serving, barbacking, cooking, and dishwashing—sometimes all in the same shift—but I loved it. The energy, the pace, and the composed chaos of a busy weekend night was infectious. At the same time I had never been surrounded by so many hard-working and like-minded people. It made sense to me in a way that nothing else did. A couple years later I finished college, set my degree aside, and went headfirst into restaurants. I guess that’s when I knew I was in it for real. 

Molly: Ah, love at first restaurant gig! How would you describe your personal style of cooking, and how has it evolved over the years since you took your first job in college?

Adam: I like to think my “style” is always evolving. I try to create a collaborative environment in my kitchens, where we’re learning and growing together as cooks. I tend to lean into comfort food: family-style service, pastas, a lot of classics and regional favorites too. I would say I am as experience-driven as I am ingredient-driven. 

Molly: Dana’s is known for its high-caliber cocktails and French-inspired food, but y’all also throw events on occasion, like your Derby Party that featured a special menu with your take on Southern classics. All that to say, I know you do a lot of menu curating. Can you talk about your process for curating a menu? How do you decide on menu items? 

Adam: I like to start with what’s in season and what’s tasting good. That’s really the foundation. From there, it’s about what feels right for the space, the concept, and the kind of experience we want to create. Sometimes that means leaning into comfort and classics, other times it’s about building around a theme or an ingredient we’re just really excited about.

The goal is always to keep things simple and delicious. I do what I can to source the best ingredients we can find, and then try not to get in their way. I’ve also learned that if I love the food we’re putting on the plate, chances are our guests will too. So channeling memories or leaning into something that is really inspiring in a particular moment is important. 

Molly: Do you have any special events coming up that people should look out for?

Adam: At the end of August, we’re throwing somewhat of a beach party at Dana’s called “Navy Strength”. Our bar team is heading up a really fun cocktail menu, and we have a guest chef taking over for the night. It should be a lot of fun! 

Outside of that, I really enjoy our themed brunches. Look out for a couple more by the end of the year! 

Molly: If you had to pick one ingredient that you couldn’t live without, what would it be?

Adam: Diamond Crystal kosher salt. It’s less dense than other kosher salts, so even when heavy handed, as I tend to be sometimes, it still seasons very gently. I feel like using Diamond Crystal is almost a cheat code that makes you a better cook. 

Molly: As someone who’s also heavy handed with salt, I totally agree with you. What’s an underrated ingredient that more people should use in their home kitchen?

Adam: Good butter. Good quality European butter, local Amish butter, or that real good stuff from Vermont. Good butter makes all the difference in flavor, texture, and appearance. Try emulsifying a sauce with butter that’s one part oil and water and one part additives, versus a good full-fat butter, and you’ll see why it’s important. Real butter stays honest under pressure. 

Molly: Spoken like a true comfort food enthusiast! When it’s your night off, and you’re dining out or getting takeout, where are you eating?

Adam: I really enjoy visiting all the other locally owned Downtown restaurants, but there are two places outside of Downtown that I absolutely love and go any chance I get. Kim Vu on Dupont Road and Turkey Lake Tavern in LaGrange, Indiana. 

Aside from their incredible hospitality, I am convinced that the pho at Kim Vu can cure all things. Whether it’s 10 degrees out or 100 degrees out, you can find me at Kim Vu eating a hot bowl of pho and a sandwich. 

Turkey Lake Tavern, while not local, is a place I ate at a lot growing up. To me, there’s nothing more nostalgic than getting one of their piled-high fish sandwiches drenched in sweet tartar sauce. Whenever you find someone in Fort Wayne who is hip to Turkey Lake Tavern, it’s like you have an immediate connection with them. 

Molly: That’s so funny! I grew up going to Turkey Lake Tavern too. It’s been a minute since I’ve been, but visiting with my family is definitely a core childhood memory. Nostalgia aside, what’s the best thing you’ve ever eaten?

Adam: Real balsamic vinegar and tortellini en brodo at Trattoria Aldina in Modena, Italy. We waited for an hour in the rain just to get in, and once we did, we ordered everything and a bottle of wine. We sat on the second floor near an open window for two hours while it poured rain outside. We ate all the northern Italian delicacies, while sitting over the most amazing farmers market. The experience was deeper than flavor and has stuck with me in a way that is difficult to describe. 

Molly: Sounds amazing. Okay, last question: what’s your favorite dish on Dana’s menu right now?

Adam: The brick chicken will always be my day-one favorite, but right now it’s probably the halibut. Sourcing good, fresh fish in the Midwest can be difficult sometimes, and I take a lot of pride in our seafood sourcing program. To me, this dish emphasizes how quality sourcing makes such a big difference. The freshest halibut, local sweet corn, ultra fresh herbs, lots of good butter, and the best locally foraged chanterelles from Myzel Risin. It’s just a bunch of really great ingredients coming together to make a really tasty plate. 

Try Chef Adam’s food for yourself! Visit Dana’s website for hours, reservations or to preview their menu!