Chef Bio: Adam Sobel

Adam Sobel is the chef and partner of Cal Mare with locations in both Los Angeles, CA and Springfield, MA. The restaurant evokes the vibrant seaside elegance of Italy’s Amalfi Coast, but also features a nod to the contemporary Southern California setting of the first location. Cal Mare is Sobel’s flagship and passion project, supported by partner Michael Mina and the MINA Group, of which he has been a part of for over 6 years.

Sobel earned acclaim and success in Las Vegas after graduating from the Culinary Institute of America in Hyde Park, NY. His first job out of school was opening Bradley Ogden, then moving on to become Chef de Cuisine at Guy Savoy. In 2011, Sobel moved to Washington, DC to serve as Executive Chef at Michael Mina’s Bourbon Steak. His innovative style landed the modern American steakhouse a three-star review in The Washington Post and consecutive high rankings in Washingtonian magazine’s annual ‘100 Best Restaurants’ issue in 2012 and 2013.

In 2013, soon after he moved to San Francisco to take on the role of Executive Chef and Partner at RN74, Sobel was crowned the “King of Porc” at the prestigious Grand Cochon, in Aspen. In February 2014, Sobel was invited to serve as a guest judge on Food Network’s cooking competition show, “Chopped,” and in May 2014, RN74 received a rare 3.5 star review in the San Francisco Chronicle.

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