Adam Schumm

With over 30 years in the industry, Adam Schumm has had a resilient career. Originally from Richmond, VA, he studied at the Baltimore International Culinary College, interned in Naples, FL and Ireland, and returned to Richmond to quickly become the executive chef of Bottega Bistro when he was barely 21 years old. Five years later, he and a partner opened Zuppa, a soup restaurant in downtown Richmond, which grew quickly and was popular with the Richmond lunch crowd. Schumm entered the area of ministry catering as a director of food services for a local church and eventually delivered Wednesday night meals to ten additional churches. Out of this, he grew a successful catering business that weathered COVID by pivoting to delivered, prepared meals. When his partner passed away unexpectedly, Schumm kept the business going in his honor but pivoted once again to the University of Richmond, where he is now the head catering chef. As a saucier, he says he is a soup and stocks guy but also loves Caribbean and Mediterranean cuisine. In 2024, Schumm reenvisioned the UR Catering menu and continues to elevate the award-winning UR Catering Services.