Adam Hrebiniak
Vp of Culinary Operations

Adam Hrebiniak serves as Vice President of Culinary Operations for Gallaher Signature Living, where he leads with a passion for excellence, refined simplicity, and an unwavering respect for the culinary arts. His journey began in Annapolis, Maryland, and has taken him from cooking for U.S. Presidents and First Lady Hillary Clinton in Washington, D.C., to directing acclaimed kitchens in San Francisco. Along the way, Adam trained under legendary chefs including Wolfgang Puck, Michael Mina, and James Beard Award-winner Nancy Oakes, shaping a career defined by innovation, discipline, and heart.

In San Francisco, Adam honed his craft at renowned restaurants such as Boulevard, Redwood Park, and Chez Nous before opening Zax Tavern as Chef de Cuisine, earning recognition on the Bay Area’s Perennial Top 100 Restaurants list. He later became Executive Chef at Belden Taverna, where his leadership brought the restaurant accolades including S.F. Weekly’s “Best Mediterranean Restaurant” and top Zagat ratings. His expertise and vision also carried into leadership roles at the historic Presidio Golf Club and with industry icons such as Wolfgang Puck at Postrio, further solidifying his reputation as a thoughtful and results-driven culinary leader.

Adam’s career later expanded into senior living, where he pioneered a farm-to-fork dining philosophy that emphasizes organic produce, lean proteins, and nutrient-rich superfoods. In leadership roles with Oakmont Management Group and WellQuest, he introduced a health-conscious approach that balanced wellness with elevated dining experiences. Today, at Gallaher Signature Living, Adam continues to redefine senior living cuisine—creating vibrant, wellness-focused menus and inspiring culinary teams to deliver experiences that exceed expectations