Leading the Miss Lily’s culinary team is Executive Chef Adam Schop, overseeing both the Soho and East Village locations. After graduating from the Culinary Institute of America in 1995, New York City native Adam Schop spent the next decade at celebrated restaurants in Scottsdale, Arizona, including Michael’s at the Citadel and Restaurant Hapa, and honed his French techniques over four years as Chef de Cuisine at renowned Zinc Bistro. In 2006, Chef Schop moved to Chicago to work as Executive Chef at DeLaCosta alongside James Beard Award-winning Chef Douglas Rodriguez. He returned to NYC in 2008 to open Pan-Latin restaurant Nuela as Executive Chef and Partner, for which he was named StarChefs.com’s “New York Rising Star Chef” in 2011. In late 2012, restaurateur Stephen Starr tapped Chef Schop to be Executive Chef at his breakout Washington, D.C., brasserie Le Diplomate. Now at Miss Lily’s, Schop returns to his hometown with two decades of culinary experience and his long-standing passion for international cuisine, evident in his fresh, creative take on Jamaican fare. Over the past few months, Schop has been traveling to Rockhouse - a hotel in Negril, Jamaica, co-owned and operated by Miss Lily’s partner Paul Salmon - to revamp the menus at the hotel’s three restaurants, sharing his culinary expertise and working closely with indigenous Jamaican ingredients and techniques that inspire his cuisine at Miss Lily’s.