Chef Bio: Adam Sobel

Chef Adam SobelAdam first discovered his love of cooking in his grandmother’s kitchen when he was four years old. Every week, he would join Nonna Louise Ferrara (“Nana Lu”) and jump into her world of cooking science, technique and tradition. At the spry age of 16, Adam began to work in some of the best restaurants in Long Island preparing for his degree from the Culinary Institute of America in Hyde Park, NY and upon graduation was invited onto the opening team of Chef Bradley Ogden’s namesake restaurant in Caesars Palace, which received “Best New Restaurant” by the James Beard Foundation. Later he became the chef de cuisine at Restaurant Guy Savoy, which received two Michelin stars after his inauguration. After a move to Washington, DC, Adam was offered the executive chef position at Michael Mina’s Bourbon Steak. He later became the executive chef and partner at RN74 in San Francisco, and was crowned “King of Pork” at the Grand Cochon in Aspen. Today, Adam is the owner of Osteria Cal Mare in Los Angeles, CA and Springfield, MA and the executive chef and partner of the MINA group.

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