Austin Adler: A 'rare' cooking talent

HURON — In terms of quality, he's a prime cut above the rest. Austin Adler, a 2009 Huron High School graduate, continues to flourish in his culinary career, working as an executive chef of Maple & Ash steakhouse in Chicago. It's the fourth-highest-grossing independent restaurant in the U.S., according to Restaurant Business Magazine. "I took the helm when I was just 29 years old," said Adler, now 31, who studied cooking while attending EHOVE Career Center. Among some of his other proudest accomplishments thus far: opening up two eateries, Monarch Restaurant along with Kessaku, in Dallas, Texas, while overseeing another Maple & Ash location in Scottsdale, Arizona. Adler considers himself lucky, truly finding his calling while appreciating every aspect of the industry. "The culinary arts world, in itself, holds so many different opportunities for a young professional trying to figure out their career," Adler said. "It's not just being a chef: There are so many jobs in the field. It's hard to put them all down," he added. "From hotels, catering, suppliers, beverage and management, there is truly a path for everyone." Adler calls working in a restaurant an "invaluable experience." "Even if someone doesn't pursue a lifelong career in the industry, learning about hospitality, from working in a restaurant, can be passed to every job. Hospitality is a way of life rather than a career choice," he said. Returning to his 'Roots' About a month ago, Adler returned to his hometown in Huron, stopping by The Chef's Garden for its annual Roots Conference. "It's a magical two-day event of seminars on sustainable farming, restaurant trends and culinary evolution as a whole," Adler said. "I was selected as one of six chefs to participate in the evening dinner underneath the squash tunnel. It's literally a tunnel in which squash has overgrown on top, and the squash hangs from the ceiling. Truly magical." Adler's dish focused on a summertime staple: the heirloom tomato. "I made a northern halibut filet with Maine lobster and a roasted heirloom tomato Americaine sauce," he said. Visiting the garden brought back great memories for Adler. It "was the first place I held a chef's knife when I was 14 years old," said Adler, who, as a teenager, also honed his talents at the Huron Yacht Club and Sand Bar. "It was truly a full-circle moment, and I'll be forever grateful for farmer Lee Jones and chef Jaime Simpson for inviting me." While in Huron, Adler also made a stop at one of his all-time favorite places: Pied Piper Drive-In. "Every time I visit home, I make it a point to go. Pam and Tony Frank and their whole family give off the best hospitality and love. I look to them for inspiration in my own restaurant to make my patrons feel as loved and warm as they do to me." Adler eagerly anticipates the next steps in his professional life. "We have two new restaurant openings coming in 2025 (in) Miami and Boston," he said. "Within the next five years, I'm hoping to start my own adventure. We shall see where the world takes me. I'm very excited to find out." Among those with full confidence in Adler's abilities, knowing he'll succeed, include one of his sisters, Ashley Adler. "I'm not surprised about the heights that my brother has risen in becoming a well-respected head chef," she said. "Since we were kids, he has always been a leader and had no fear in going after the things that he was passionate about. Hard work and determination have led him on the path of success at a young age."