Adam Sobel (@asobel) is the award-winning chef and partner of MINA Group and New Italian Co. Sobel earned acclaim and success after graduating from the Culinary Institute of America in Hyde Park, NY. Chef Sobel has trained under some of the greatest Chefs in the world including Gunter Seeger, Charlie Trotter, Daniel Boulud and Guy Savoy. Adam moved to Las Vegas in 2003 to help create the James Beard Award-winning restaurant Bradley Ogden at Caesars Palace, before moving on to become the chef de cuisine at Guy Savoy garnering 2 Michelin Stars.

In 2011, Sobel moved to Washington, DC to serve as executive chef at Chef Michael Mina’s Bourbon Steak, kickstarting a lifelong partnership with Chef Mina. At MINA Group, Sobel oversees culinary direction for the group’s 40+ restaurants across the US and Dubai, including the Michelin-starred flagship in San Francisco, MICHAEL MINA. Among many awards and television appearances, Sobel was crowned the “King of Porc” at the prestigious Grand Cochon at Aspen Food and Wine. Chef Sobel is an activist for sustainable farming, fishing and pasturing raising animals responsibly.

AWARDS & ACCOLADES

• San Francisco Chronicle: 4 Star (2018) and 3.5 Stars (2014)
• San Francisco Chef of the Year 2016
• 2013 Grand Cochon Winner “King of Porc”
• Frequent Guest Judge on TVFN “Chopped”
• 3 Star review Washington Post, 2012
• Best Fine Dining Restaurant RAMW “Rammy” 2012
• Nominated Rising Star Chef 2012 RAMW
• Chef Chair for 2012 St Jude Gala
• Chef Chair for American Treasure and Made In America 2012
• 3 Star Review Washingtonian, 2011
• “Restaurant of the Year” DC Modern Luxury
• Mobil 5 Star Award, 2 consecutive years
• Top 40 Chef’s under 40
• Michelin Two Star recipient, Guy Savoy, Las Vegas Red Guide, 2006, 2007
• Vegas Magazine “Chef to Watch, Up & Coming Rising Star”, 2007
• Vegas Magazine “Molecular Gastronomy”,featured article
• Culinary Trends Magazine, featured article
• Voted Best Burger in America by Forbes Magazine 2012
• Recipient of the Best New Restaurant in America, James Beard Foundation
• Participated in $50k demo for TVFN pilot as well as Bravo’s Top Chef Masters
• Frequent television and local news appearances, including cooking demonstrations, restaurant media events coverage, and public relations/community activity. NBC/CBS/ABC
• Participation in charity dinners and events, including Aspen Food and Wine Classic, South Beach Food and Wine, Rocky Mountain Chefs Invitational, Napa Valley Wine Auction,Perona Farms Game Dinner, Private Chef for Elton John, Celine Dion, Oprah, Mick Jagger and President Barack Obama
• Contestant in Guy Fieri's Tournament of Champions 2023

PEPERONATA

 

INGREDIENTS

▢ 4 red bell peppers, peeled and julienned
▢ 4 yellow bell peppers, peeled and julienned
▢ 1 white onion, julienned
▢ 3 cloves of garlic, minced
▢ 1/2 cup Bona Furtuna Extra Virgin Olive Oil
▢ 5 slices of prosciutto, julienned
▢ 2 tbsp 7-Year Aged Balsamic Vinegar of Modena
▢ 1 hard cooked egg, grated
▢ Sprig of rosemary
▢ 2 oz lemon juice
▢ 2 tsp espelette pepper
▢ Your favorite Bona Furtuna Sea Salt

DIRECTIONS

1. Heat large rondeau or sauté pan and add EVOO. Add peppers and onions and a healthy pinch of salt and cook very slowly for 1 hour until peppers and onions are soft. Add rosemary, garlic and prosciutto and continue to cook for 10 minutes.
2. Remove mixture from pot and cool down over an ice bath. While mixture is cooling fold in hard cooked egg, season with balsamic, lemon juice and espelette pepper. Taste for seasoning and adjust with salt.
3. Once cool, store in airtight container. Use as a condiment for lamb, fish or toasted bread.