Chef Adam Longworth, a Vermont Native was born and raised in Northfield Falls. He began working in the kitchen at an early age with his chef- father. Inspired, Longworth enrolled in the Culinary Institute of America. After graduating in 2001 he moved to London, England, working under Chef David Nichols at the Mandarin Oriental. His hard work and dedication in the kitchen quickly brought him the title of Chef de Partie. Longworth returned to the US in 2002 and began what would become a long tenure working for Chef Alfred Portale at Gotham Bar and Grill in New York City, becoming Sous Chef in 2004 and Chef de Cuisine in 2007. He left Gotham for a short time in 2009, moving to Washington D.C. to participate in the rebranding of restaurant 701. His inventive work as Executive Chef quickly brought accolades, earning 701 its first mention in the Washingtonian top 100 and 2 ½ star review. In 2010, Longworth returned to the kitchen at Gotham where he helped to uphold the restaurant’s high standards and longstanding history as one of New York City’s great dining destinations. During his time at Gotham, the restaurant consistently received the coveted Michelin star and was honored with its fifth consecutive three star New York Times Review. Longworth developed a strong working mentorship with Chef Alfred Portale, affording him opportunities to study technique and cuisine around the world. In addition to working in kitchens in London, New York, Philadelphia, and Washington D.C., he has traveled extensively in Alaska, China, Japan, Singapore, and Europe for inspiration, the influence of which can be seen in his creative, unique and constantly developing cooking style.
Lorien Wroten, a more recent Vermont transplant, is originally from the eastern shore of Maryland. Wroten, who manages the dining room and general operations at The Common Man, has been working in food and beverage for nearly two decades. She began her career as a teenager at a local Crab House, The Red Roost, in Whitehaven, Maryland. The Red Roost was eventually bought by brothers Tom and John Knorr of Southern Boys Concepts. In 2003 Wroten took on the position of Director of Training and Beverage Director for the company’s two restaurants. While working for Southern Boys Concepts she played an integral role in the concept development, opening, and operations of two additional restaurants and a microbrewery. During her time with Southern Boys Concepts she developed a passion for creating the quintessential guest experience through specialized and superior training of her staff. In early 2011 she took the position of General Manager at Barbuto Restaurant in New York City where she refined her management technique. Ever the consummate professional, Wroten brings a unique dedication to staff development and guest experience.
By 2009, after many combined years working and living in restaurants owned by others Adam and Lorien were looking to branch out on their own. The couple was instantly drawn to the rustic beauty, simple charm, and endless access to outdoor activity provided by the Mad River Valley. After two years of searching they purchased The Common Man with business partners Mike and Des Trahan in 2011.
At the Common Man, where the inspired menu is supported by the warm hospitality of the staff, Adam and Lorien’s individual expertise and individual experiences come together to provide an unparalleled dining experience.