Executive Chef Ric Ade
Chef Ric, originally from Philadephia, began his culinary career in the United States Navy, as a Chef in Submarines. Upon
entering civilian life, Ric started his studies at Johnson and Wales College, and later an apprenticeship at The Williamsburg
Inn in Virginia. He found his way into the private club industry at The Columbia Club of Indianapolis and the University Club
of Washington D.C., the latter’s influence ultimately lead him back to the east coast and to Downtown Frederick. Starting in
2000, Ric spent his days working hard in St. Thomas, US Virgin Islands with an Executive Chef position at Bolongo Bay Beach
Resort and Villas and Executive Chef/Managing Parnter of The Old Stone Farm House (awarded “Best Fine Dining” in the US Virgin
Islands 2007), Indigo Bar and Restaurant, and Shinsen Sushi Bar (awarded “Best Sushi Bar” in the US Virgin Islands 2009).
Ric is also no stranger to praise for his hard work and dedication to his food and culinary vision, which he likes to call a
“modern American kitchen.” In the 90s, he was awarded over forty medals for National Culinary Competitions with the American
Culinary Federation. He was also Captain of the award winning US Virgin Island’s Culinary Team, winning second place with nine
medals in two years.
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