We’re back with another MML Team Spotlight, introducing you to the incredible people behind our restaurants, hotels, and shops. This week’s spotlight is the indefatigable Jedd Adair, VP of Culinary for @mmlhospitality, with a special appearance (and a few answers) from his daughter, Willow. Q: Where are you from? A: Born Carson City, Nevada, lived on the Owyhee Indian reservation until 3 years old. Q: How long have you worked for MML Hospitality? And at what location? A: 6 years. I’ve helped open every restaurant starting with June’s. Q: Before joining MML, where did you work? A: Union Pacific with Rocco Dispirito; Corton with Paul Liebrandt; La Broche with Sergi Arola; David Burke Kitchen with David Burke, and Laurent Tourondel’s restaurant group. Q: What is the first food you remember loving? A: Roasted Chicken with Heinz Yellow Mustard—my Grandma’s specialty Q: Desert island meal? A: Korean galbi with kimchis and sticky rice. Q: One kitchen tool/gadget that every kitchen needs? A: Sharp knives Q: What’s the one kitchen tip you have for home cooks? A: Don’t be afraid of smoke Q: Favorite dish to make at home? A: Crispy flour tortilla picadillo tacos... but we have cut back because they are not great for you Q: One thing you always have in your fridge? A: Cholula & some variety of kimchi Q: One ingredient you are supposed to like as a chef, but can’t really get behind? A: Truffle Q: Favorite restaurant on the planet? A: St. Anselm in Brooklyn Q: Grackles or Bats? A: They can both go to hell. Q: Deep Eddy Pool or Barton Springs? A: Our family’s move is Jeep over to Deep Eddy, run the path, and then take a dip. QUESTIONS FOR WILLOW Q: How old are you? A: 2.5 going on 13 Q: Last movie you watched? A: No movies yet. But my go to show is Blippi—now let’s spell it B.L.I.P.P.I Q: Favorite candy? A: Welch’s Fruit Snacks, hands down. A: Favorite meal your dad makes Q: We are pro French toast makers. I crack and stir the eggs, add the cinnamon and flip the toast in a pan. But be careful it’s hot Q: Favorite MML Hospitality Restaurant A: Really love to sit on the Clark’s patio with a plate of shoestring fries.