PARK CITY, Utah — Adam Ross, owner and head chef of Twisted Fern, came to Park City after graduating from culinary school at Johnson and Wales Denver Campus. He soon became head chef of Bistro 412, a french bistro by day and evening (and secret-ish locals’ refuge and bar by night), and transformed the kitchen into a primarily scratch kitchen.
Scratch cooking is carried over into his well-established restaurant, Twisted Fern, where Ross also combines his passion for food with a commitment to sustainability.
“We want our guests to come to Twisted Fern and enjoy their meal but also enjoy the rest of the evening,” said Ross. “We’ve all had those meals where you just can’t wait to get home and get on the couch. We want to serve food that makes our guests feel happy and energized after their meal; after all, food is designed to fuel our bodies.”
Ross takes seasonal ingredients and creates seasonal, sustainable meals, like its double-wide pork chop, shiitake fritters, and seared trout. Twisted Fern is also known for having friendly staff and dedicated bartenders with creative cocktails.
Twisted Fern is located in the Snow Creek area of Park City and has quickly become a great local spot for off-Main dining and a nice surprise for visitors exploring beyond Historic Old Town. The restaurant is currently expanding with increased seating available in January 2023.
“I felt there was an opportunity in Park City to create a restaurant that focused on the cuisine in a more casual environment,” he said. “We love that our guests feel comfortable coming in after an epic day on the trails or for a special evening. The cuisine, the service, and the location are all designed to be comfortable for any type of diet and preference.”
Adam gets support from his wife, Meisha, with business operations and marketing direction. Meisha is grateful for longtime friends and restaurant regulars solidifying Twisted Fern’s reputation on social media and word of mouth.
Their boys help with menu feedback, of course. Lachlan loves the octopus and Lander the chickpeas, although the kids’ trout and buttered noodles will never be turned away.