Hailing from the Tampa Bay area, Adam Stephens was destined to become a chef. His culinary journey began at just 8 years old, driven by his passion for feeding people and the joy of being in the kitchen. By the age of 14, Adam was already prepping and washing dishes, immersing himself in the world of food. His dedication deepened as he participated in charity food events, where he realized he was truly hooked on the culinary arts. Combining his love for food, feeding people, and giving back to the community, Adam knew he had found his lifelong career.
Adam’s expertise is largely the result of hands-on experience and learning from watching and admiring talented chefs. He credits constant mentorship for his success and openly admits to an obsession with learning about food.
Throughout his career, Adam has earned a place in Best Chefs America, completed the prestigious 5-Star 5 Diamond Formal Training Program, and gained experience at one of the top ten rated steakhouses in the United States. He joined our team as Executive Chef in the fall of 2021.
In his spare time, Adam enjoys spending quality moments with his girlfriend Emily, their two dogs, cooking outdoors, and family time at their ranch in Colorado.
Bill Briand serves as Partner and Executive Chef at Deep Roots Restaurant Group’s little bird, the Southern coastal restaurant in Fairhope, Alabama.
Born in Great Britain and raised across the U.S., Briand considers the American South his true home. Briand’s mother, Virginia, was his earliest mentor in the kitchen, instilling in him at a young age an approach to cooking rooted in curiosity, constant learning, and quality sourcing from local farms. She was also his earliest professional influence, nudging him through the back door of Emeril’s restaurant, where he landed his first cooking job. Briand worked every station in Emeril’s kitchen before joining the acclaimed Link Restaurant Group as a sous chef at the celebrated Cochon and Cochon Butcher.
Briand made his way to the Alabama Gulf Coast in 2013, where he spent a decade as Executive Chef of Fisher’s at Orange Beach Marina. There, he developed a devoted following and a culinary style he describes as “seafood Southern soul food,” which celebrates the fresh bounty of the Gulf and earned him five consecutive James Beard Award nominations for Best Chef: South (2016-2020). It was at Fisher’s Briand also launched the now-legendary Southern Grace Dinner series, which gathered the region’s most iconic chefs for evenings centered around exceptional food, genuine hospitality, and building community.
When the opportunity arose to partner with Deep Roots Restaurant Group owners Robert and Bentley Evans on a concept of his own, Briand knew exactly what it would be. little bird opened in June 2025 not just as a living tribute to his mother, but a representation of everything he holds dear as a chef: simple, welcoming dishes that celebrate high-quality, locally sourced ingredients. Whether working with Farm Director Dominique Kline at sister restaurant The Hope Farm, sourcing seafood from Fairhope Fish House, or partnering with farms across the region, Briand prioritizes close relationships with purveyors that boast direct ties to their origin to showcase the best of the Gulf Coast.
Briand lives in Foley, Alabama, with his wife, Brittney, and their two bloodhounds, Chaunce and Frank. Outside the kitchen, he enjoys fishing, cooking at home, building his ever-growing cookbook collection, and spending time with his dogs.
Born and raised in Miami to Cuban parents, food has always been at the heart of Chef Leonel Velazquez’s life. Growing up watching his grandfather and great aunt cook, he developed a deep admiration for the craft. This led him to start cooking professionally at just 15 years old, volunteering at a beloved Miami restaurant.
Leonel’s culinary journey has taken him around the world, with experience in restaurants across Southeast Asia, including Sri Lanka, Malaysia, and Singapore, as well as time training at Disney World and working at Hershey resorts. A passionate advocate of the slow food movement, he is committed to sourcing ingredients locally, primarily focused within a 100 to 150-mile radius of wherever he is cooking. Chef Leonel believes that showcasing regional ingredients is one of the most powerful things a chef can do.
Now serving as Executive Chef at The Hope Farm in Fairhope, Alabama, Chef Leo brings that same global perspective and farm-to-table philosophy to the Gulf Coast. He has crafted thoughtful menus that highlight bold, vibrant flavors, rooted in southern tradition while honoring the local bounty around him and growing right at The Hope Farm itself. Most recently, he showcased his roots by designing a special Cuban dinner featuring citrus-marinated meats, slow-roasted pork, sweet plantains, and rich aromatic coffee for a celebrated evening at The Hope Farm.
