Adam Rimler is a dedicated insurance professional and co-founder of Rimler Consulting & Risk Management, where he specializes in developing tailored risk management solutions for clients in the food manufacturing and production sectors. Drawing on a rich background in culinary arts and hospitality, Adam brings a unique, insider perspective to the complex challenges faced by food industry businesses.
Originally from Arizona, Adam relocated to Colorado in 2011 after spending time in the Pacific Northwest, where he discovered his passion for cuisine while working in hospitality and corporate audiovisual services. He pursued formal culinary training at the Art Institute of Colorado, eventually rising to the role of Executive Sous Chef at Ponti Restaurant at the Denver Art Museum. Over the years, Adam honed his skills alongside renowned chefs, including Top Chef finalist Gregory Gourdet, and developed a deep appreciation for fresh, globally inspired, farm-to-table cuisine.
In 2021, Adam transitioned into the insurance industry, motivated by the birth of his daughter, India, and a desire to build a more family-centered career. Partnering with his father, Gary Rimler, he now applies his firsthand knowledge of food operations to help clients mitigate risk, ensure compliance, and protect their businesses from industry-specific exposures.
Adam’s culinary roots—shaped by early experiences cooking with his grandmother—inform his consultative approach: thoughtful, detail-oriented, and grounded in real-world experience. His expertise allows him to bridge the gap between food production and insurance, offering clients practical, effective strategies for managing risk.
Outside of work, Adam enjoys traveling with his wife and daughter —especially exploring local food scenes. He also loves live music, movies, and family walks, always seeking new experiences to share with his young daughter.