An artist through and through, Graham started working in kitchens during his years at Maine College of Art where he studied analog photography. Graham has learned and perfected his own style while working under chefs Andy Hollyday (Selden Standard, Detroit, MI), Bernard Bouissou (Bernard’s, Ridgefield, CT), Ned Claflin (Oran Mor, Nantucket, MA), and Peter Serpico (Serpico, Philadelphia, PA). Now the master of his own kitchen, the menu at Folly is the culmination of Graham’s years of hard work and study, and is inspired by his desire to meld delicious flavors and varied techniques to provide diners with memorable meals.