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Adam began working in
the hospitality industry after graduating from the Culinary Institute
of America in 1998. He started his career at Tra Vigne in the heart of
Napa Valley. Adam then traveled to Italy to work and fine tuned his
understanding of fine Italian fare by working at La Campagnola
Ristorante. The restaurant is located in the picturesque town of Salo
which overlooks Lake Garda. Returning to America, Adam became executive
chef at Il Barilotto Restaurant in Phishkill, NY. In the winter of
2002, Adam was invited by Executive Chef Carmen Quagliata, to help
launch The Vault in Boston.
Throughout his career,
Adam has dedicated himself to recreating the very essence of authentic
Italian food. His passion for the industry and the unadulterated love
of Italian food has led him to the doors of BonCaldo Regional Italian
Woodfire Ristorante, where he is currently the Executive Chef.
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Q What's your favorite recipe and why?
I'd have to say a cookie recipe that my mom makes called, "Snowman Cookies." They've been a Christmas tradition at my house for years. My mom uses a lot of cream cheese, sugar, and flour, and makes them into snowmen. They're a soft, doughy kind of cookie with a cheesecake type flavor.
Q What's your favorite combination of junk food and junk TV?
Planter's Honey Roasted Peanuts and baseball games.
Q Who would you like to invite to a dinner party (from history or today) and what would you serve?
I would have to say one of my original chefs, Michael Chiarello. I would make him typical Italian food to showcase my Italian abilities and show him what he has inspired me to become.
Q What food do you hate?
I hate working with phyllo dough, it's bland, and I don't really like how it feels to the touch. The taste is okay, but you have to use a lot of butter to make it taste good.
Q What's you favorite kitchen tool or machine?
Pasta machine. It creates great pasta with very little effort.
Q If you owned Milliway's, "the restaurant at the end of the universe" - what would you serve as the universe's last ever dish?
Oh, boy. It would have to be the best cheeseburger ever made. The best possible roll, with the best bacon, mayonnaise, you know, like, the best Whopper ever made.
Q What's your favorite restaurant?
"Felidia," in New York City.
Q Who's the best chef in the world other than your mum?
I would have to say Alan Ducasse.
Q What's your favorite cookbook?
"The Art of Eating Well," by Pellegrino Artusi.
Q What do you have in your refrigerator?
Right now? I don't know - that's my wife's job! I've got milk, yogurt, and fruit for the kids, an assortment of Asian sauces, kimchi, Russian marinated cabbage, condiments, Coke and bottled water.
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Chefs in the Hot Seat 
