Adam Bruce started out working in food service in Upstate, New York, in 1982. His first job was working at Jacob and Toney’s in the wholesale and retail butcher shop. At this time, he realized his passion for food and knew he needed to further his culinary education to master professional cooking. He apprenticed in the Grist Mill kitchen under Chef Shane Newell, was promoted to the sous chef position, ending his first time here as the restaurant chef. In 1991, Adam relocated to Atlanta and spent 3 years at The Cherokee Town Club under Certified Master Chef Mark Erickson.
He was given a “golden ticket” to the Culinary Institute of America in 1994 and earned his A.O.S. degree in culinary arts in 1996. After graduation, he lived and worked in Singapore, Houston, San Francisco and Las Vegas before returning to his roots here in Warrensburg, New York. Adam met his wife, Jennifer, in 1999 in San Francisco, the two were married in 2001 and now have a 5-year-old daughter.
Adam is experienced in several facets of the culinary industry including off premise catering, fine dining restaurants, major international hotel chain restaurants, private club banquets and personal-private chef posts. Some of his most prestigious positions include “Restaurant Chef” at the American Club in Singapore, “Chef de Cuisine” at the Four Seasons in Las Vegas and “Lead Chef Instructor” at Le Cordon Bleu College of Culinary Arts. Adam considers himself a saucier and is known for his creative and unique approach to vegetable cookery. The Grist Mill is thrilled to have Chef Adam and his extensive culinary knowledge to add to our team.
Grist Mill Sous Chef, Melissa Scott, started in restaurants at the young age of 14. She began in the front of the house but quickly realized that cooking was her true passion. Shortly after graduating high school, she began her career as a prep cook in North Creek. She worked diligently and efficiently, earning her a line cook position after just 1 year. Her dedication and skill allowed her the opportunity to take on a Sous Chef position at The Copperfield, a large year-round resort near Gore Mountain. Melissa worked there for 4 years organizing banquets and assisting the Head Chef in the main restaurant, “Trapper’s.” Melissa joined the Grist Mill team in March of 2018 hoping to expand her knowledge base and master gourmet cuisine. She has been huge asset to both Chef Adam and the rest of our staff, always smiling and pleasant. Melissa lives in her beautiful Adirondack styled cabin overlooking Oven Mountain with her son, Nate, who she enjoys spending all her free time with. They most enjoy, fishing, hiking, swimming, baseball and “Monday night dinner dates.” We look forward to having Melissa be a part of our team for a long time to come.
Have been there 3 times now and each time is better than the last. The Halibut is my favorite, vegetables done to perfection and presentation is beautiful. Great location, lots of history, staff is welcoming and attentive! Dakota is the best waiter!!! Can't wait to go back in July!- Fizz E Gee
Excellent food and service last night for my birthday dinner. The waitress was extremely attentive. Loved their version of Shrimp Scampi.- Dianne Smilie
My favorite restaurant! We love it here. Food and staff are wonderful!- Donna Adams
Wonderful historic place with friendly, quality service, and a selection of unique great tasting entrees and deserts. Love this place!- Tim Montgomery
The Grist Mill has fantastic food, service and river views. It is now one of my favorites in the area.- Charles McCabe
The Grist Mill was an excellent experience all around! The food was delicious and presented nicely. The waitress was friendly and attentive. The ambiance and history of the building is an outstanding experience, and the view of the river is beautiful. The tavern downstairs is definitely worth checking out.- Sophia
Our favorite restaurant up here, our 5th time this Summer, food perfection, Ambience and views. Were always posting pics on Facebook. Dakota and Taylor superb, hope to make it one more time this season. Kudos.- Sharee Seyffer