Adam Fiscus
THE Central Park, New York
From growing up on a dairy farm outside Burleson, Texas, to running the kitchen at one of New York’s most iconic restaurants, Adam Fiscus has taken a winding route to the Central Park Boathouse. As Executive Chef, he’s tasked with creating memorable meals in a place where the setting and the history are as important as what’s on the plate. We caught up with Adam to talk about finding his way into the kitchen, cooking for New Yorkers and visitors from around the world, and what it means to leave your mark on a true New York institution.
Full Name, Age, and Where are you from?
Adam Fiscus, 47. I grew up on a dairy farm just outside of Burleson, TX.
What is your title and how are you involved with Central Park Boathouse?
Executive Chef of Central Park Boathouse. I manage all culinary and back of house operations at the Boathouse.
What inspired you to get into this industry?
My career began at Brangus Feedlot Family Steakhouse in Burleson, TX. I found that I had a passion for cooking and enjoyed the hectic lifestyle that came with it. My true moment came at the Worthington Hotel in Fort Worth, TX. I found myself making time to venture over and look at the operations of the fine dining restaurant in the hotel. I was hooked from that moment on.
The Boathouse is one of those New York places that almost everyone has a memory of, whether it’s a first date, a family brunch, a scene from a movie, or just walking past it in Central Park. What was it like stepping into the kitchen of such an iconic place?
It truly is an honor to hold my position at the Boathouse. The history and memories involved with the Boathouse is a huge responsibility, and I take it very seriously. I understand that this restaurant is on the to-do list of most tourists to the city, and I want to ensure we leave a lasting impression on them. In addition, I want to make sure that the locals of New York feel welcome and have a place they can enjoy the beauty of Central Park. It is such an iconic location nestled up against the lake in Central Park. It is my goal to ensure that we help to create a memory for everyone who dines with us.
The menu has a very classic New York restaurant sensibility. What does a great New York restaurant mean to you today?
Working at the Boathouse, my idea of a New York restaurant may be skewed. Where else in New York do you get what you have at the Boathouse? A beautiful restaurant, café, event space for weddings and anniversary parties and everything in between. And on top of that, you can take out a rowboat for a relaxing spin around Central Park Lake.
It's my first time at Central Park Boathouse, what is the must-order dish?
Our crab cake has been a signature item on the menu since we opened in March of 2024. Also, our fresh pastas are made daily and we alternate menus based on the season.
The setting already does a lot of the work. How do you create food that complements the experience without trying to compete with the lake, the park, and all the surrounding history?
My goal with menus is to have a little something for everyone. From a quick business lunch to a formal wedding in the Lake Room. We work very hard to have a selection that anyone can find something they will enjoy.
What is the best meal you've ever had?
Sea Change in Minneapolis. Amazing oysters and a bouillabaisse that I can’t even begin to describe how good it was.
What restaurant, café, or bar do you find yourself frequenting most after work?
Only in my youth. I go straight home to Jersey after my shift!
How do you relax outside of work?
I enjoy family time with my wife and children, relaxing with my Basset Hound, drinking wine, and smoking cigars.
