Getting to Know Sous Chef Adam Rita

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Growing up in a “big Italian family” inspired Adam Rita with a passion for delicious food — and the joy that comes from sharing it with others. A native of Columbus, Adam moved to Kettering while in high school, graduated a few years later, and enrolled in the highly competitive culinary arts program at Sinclair Community College.

After completing an internship at the Oakwood Club, Adam became an intern in the St. Leonard community’s bustling kitchen. When he graduated from Sinclair in 2009, Adam eagerly accepted an offer to become the second-in-command, or Sous Chef, at the St. Leonard campus. Midway through his first year in the role, Adam is still surprised and gratified by the quality and variety of their daily fare.

Maintaining a high level of quality and variety for upwards of 1,000 diners each day can be challenging, especially given the need to accommodate dietary restrictions, serve guests in two different dining halls, and prepare room service meals for many residents. Adam embraces this challenge, though, often drawing inspiration from his colleagues.

“I think everyone who works in the kitchen is very talented, and they all have a lot to bring to the table,” he said. They truly take pride in their work and never skimp on quality. They really care, and I think that definitely makes a difference.”