Adam Jones is the General Manager for Olenjack’s Grille. With more than 20 years of experience in the restaurant business, his background ranges from management to ownership which gives him the expertise needed to make a restaurant succeed. Adam’s knowledge of wine is a great asset to Olenjack’s Grille. With his abilities to pair wine with food, he develops Olenjack’s wine list to match perfectly with the signature creations of Chef Olenjack. He’s always on the move when he’s at the restaurant, so now’s a good time to find out what’s in his noggin!

• A couple dines at Olenjack’s Grille and the wife orders the Chicken Pasta while her husband chooses the Shrimp & Grits. What wines would you recommend? After finding out if they prefer white or red, I would recommend an oaky buttery Chardonnay if they preferred white. For red I would recommend a Pinot.

• As the GM & resident Wine Expert, how do you keep up with the extensive wine selection that you’ve developed for Olenjack’s Grille? First, I am no expert. I just like wine. It’s a passion. I drink what I can and sell the rest.

• You don’t find that many Dallas natives like you who drive to Arlington to work in the restaurant. What motivates you to make the trip everyday? Not too many people make this trip for work. What gets me through are CD books. They are my addiction. The 40 minute round trip is MY time.

• Single or married? Single. The works not back-breaking hard but the hours suck!

• If you were married, what would you be most picky about? The quality of meals cooked? The décor of the home? Or your wife’s ability to know a good bottle of wine? I would just be happy to have found someone to put up with me! I like to cook and I’ll pick out the wine if she’ll help with the cleaning.

• After checking out your Facebook profile, it looks like you love to travel. Where have been your top places to visit? I have not done as much traveling as I would like. But Barcelona is amazing.

• Is Chef Olenjack as good as they say? Just ask him, he’ll be happy to tell you all about it.

• If you weren’t in the restaurant business where do you think you’d be? Living in an Amana refrigerator box under an over-pass.

• What’s something about Brian that not too many people know? He’s really a softy, especially when it comes to his family.

• The restaurant is usually fully booked for days at a time, what’s the best way to get my reservation in? Just give us a call or go to our web site. For big parties you need to call the restaurant.

• Which appetizer, entrée, dessert & beverage on the menu are your favorites? Lamb – but I substitute the smoked provolone polenta for the sweet potato polenta. Entrees are tough. I like so many of them. The staff in the kitchen is very talented. Dessert – I love the tiramisu. As far a beverage, anything with a cork!