OUR CULINARY ROOTS
MEET OWNER ADAM HICKS
Chef Adam Hicks, at the age of only 35, has 21 years of valuable food service experience. Beginning at the age of 13, Adam worked in local restaurants as a bus boy. At age 14, as a culinary student at Valley Tech in Upton, Adam began working at Oliva’s Market in Milford. He worked her for 10 years, learning the value of producing made from scratch food using the best of fresh, locally sourced ingredients. After graduating from Valley Tech, Adam went on to earn a degree in culinary arts from Johnson and Wales University in Rhode Island. After college, Adam worked as an executive chef for Sodexo for 9 years Sodexo.
In 2014, Adam launched the Depot St Tavern In Milford MA, which quickly became Milford’s newest hotspot. It became well-known for its friendly, laid back environment, as well as their fresh food, hand-crafted meals, selection of 12 craft beers on draft, and their scratch kitchen. With the talents of Sous Chefs Nate Gardner, Buddy Bartlett, Kim Haslam, and Ian Hall, the blackboard specials menu changes daily based on seasons and the availability of fresh local ingredients.
The Depot St Tavern has been operating for just over 3 years to much success. In 2016, the restaurant underwent renovations/expansion and added an outdoor deck and 20 additional seats. The food and style can be found of there resent episodes of Phantom Gourmet and Wicked Bites on NESN. Depot St Tavern were first place winners of The Peoples Choice award at the 2016 and 2017 Worcester Best Chef Event. Also winners of the 2017 WXLO Perfect Pallet award at the 2017 WBC event. The restaurant group lead by chef Hicks added Maddi’s Cookey + TapHouse in 2018.
Depot St Tavern is located at 45 Depot St. Milford Ma 01757 Follow us on Facebook, Twitter and Instagram. www.depotsttavern.com
GENERAL MANAGER DOUG FILOSA
Doug, age 30, began his culinary career 18 years ago working as a cook at Oliva’s Market in Milford, MA. At Johnson and Wales University, he earned multiple degrees in Culinary Arts and Food Service Management. He has since furthered his food service management career working for Sodexo in several different capacities over the past 7 years.
EXECUTIVE SOUS CHEF BUDDY BARTLETT
Buddy Bartlett started washing dishes in his home town at the age of 14 in a local breakfast restaurant. From there, he worked his way up on the line in various other restaurants throughout high school. Throughout high school he started working on his skills from his culinary instructors, Mr. B and Mr. Mattai.
After Blackstone Valley Tech, Buddy went on to earn a degree from Johnson and Wales. After, he started working at Vinny Testa’s in Shrewsbury. He worked in other restaurants ranging from a steakhouse, a country club, sushi restaurant, and a few other restaurants before he started working for Adam at the Depot St. Tavern two years ago.
In Buddy’s spare time, he enjoys spending time with his two kids Brenden (16) and Maddie (8) and girlfriend, Kandy. He coaches his daughter’s softball team in his free time.