Earlier this month, former owner and executive chef at the Greenfire Bistro, Art Chin, announced that Chef Adam Berning would succeed him as the restaurant's new head chef. Berning is stepping into his new role with a degree from the Culinary Institute of America in New York City and an enthusiasm to continue Chin's tradition of first-class fusion cuisine.
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“We decided that his style and my style were very compatible,” Berning said. “We both care a lot about the community. We both care about fresh food and flavorful food, and we both like to curate fun, different meals.”
For 15 years, Berning has worked as a skilled chef at some of the nation's top resorts across the country but has always felt a pull to return to his hometown of Tipp City. Last year, Berning created the catering and special events company, Flying Dough Creative Food Services, as his way of re-acclimating himself with the Tipp City dining community.
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“Someone let me know that Art was wanting to retire,” Berning said. “That was in the fall, and I immediately went and started talking to Art and that was it. ... When I first met him, he was very open to talking about what he wanted to do and we just hit it off. Very inviting and welcoming, and it hasn’t stopped.”
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Chin said he will continue to work alongside Berning part-time over the next year as he makes the transition to Greenfire’s new leader. The former executive chef has built a dining legacy in the Dayton-area and Chin said he is confident in the quality Berning will bring to the table.
Chin has been a staple in the Dayton food and dining community, even long before Greenfire was cranking out some of the area’s most delicious and freshest seafood. The Asian-seafood-fusion restaurant was previously called Chin’s Ginger Grill. In the Best of Dayton 2018 contest, Chin placed second in the Best Local Chef category, just behind Chef Elizabeth Wiley of Meadowlark.
“He’s just been that kind of behind the scenes push for good food. And the connections he’s made over the years, people have held on to that,” Berning said. “They kind of hold it as a secret gem. He doesn’t want to compete with the franchises. He’s just got his own thing and has done very well.”
Berning said guests can expect the same great dishes they are used to seeing on Greenfire’s menu, but that he will mostly be adding to the dining experience with a tasting menu that will be small plates paired with complimenting wines.
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