Adam Diltz
Owner & Executive Chef
Adam Diltz’s appreciation for the historical, cultural, and economic aspects of Pennsylvania cuisine are rooted in early life experiences. He grew up in Hetlerville, Pennsylvania. Living in a trailer with a single mother and two siblings, Diltz became interested in cooking at an early age.

He enjoyed spending time at his great-grandparent's farm during his youth. His great-grandfather would let him pull turnips in their field and taught Adam and his brother how to hunt and fish. His great grandmother cooked shoofly pie and snickerdoodles, made sauerkraut, and prepared venison, duck, as well as other game meats.

After high school, Diltz attended culinary school at Pennsylvania College of Technology. He went on to work for three James Beard Award winning chefs (Barbara Lynch at No. 9 Park in Boston, Jean Joho at Everest in Chicago, and Joseph Lenn at Blackberry Farm in Tennessee). In 2010, he moved to Philadelphia to work as a sous chef at the Yardley Inn before becoming head chef of Farmicia. Prior to opening Elwood, he was the executive chef at Johnny Brenda’s in Fishtown.

Elwood is the fulfillment of a life-long dream for Diltz. The restaurant celebrates the rich culinary heritage of Philadelphia and the surrounding Mid-Atlantic region.  Its menu cultivates organic, locally sourced produce, meats, and seafood into a selection of dishes that pay tribute to the diverse historical influences of the region’s culinary diaspora.
Adam Diltz’s appreciation for the historical, cultural, and economic aspects of Pennsylvania cuisine are rooted in early life experiences. He grew up in Hetlerville, Pennsylvania. Living in a trailer with a single mother and two siblings, Diltz became interested in cooking at an early age. 

He enjoyed spending time at his great-grandparent's farm during his youth. His great-grandfather would let him pull turnips in their field and taught Adam and his brother how to hunt and fish. His great grandmother cooked shoofly pie and snickerdoodles, made sauerkraut, and prepared venison, duck, as well as other game meats.

After high school, Diltz attended culinary school at Pennsylvania College of Technology. He went on to work for three James Beard Award winning chefs (Barbara Lynch at No. 9 Park in Boston, Jean Joho at Everest in Chicago, and Joseph Lenn at Blackberry Farm in Tennessee). In 2010, he moved to Philadelphia to work as a sous chef at the Yardley Inn before becoming head chef of Farmicia. Prior to opening Elwood, he was the executive chef at Johnny Brenda’s in Fishtown.

Elwood is the fulfillment of a life-long dream for Diltz. The restaurant celebrates the rich culinary heritage of Philadelphia and the surrounding Mid-Atlantic region. Its menu cultivates organic, locally sourced produce, meats, and seafood into a selection of dishes that pay tribute to the diverse historical influences of the region’s culinary diaspora.