Ambassador Spotlight: Adam Sobel

Adam Sobel is a culinary connoisseur.

He first discovered his love of cooking in his grandmother’s kitchen when he was 4 years old. Every week, he would join Nonna Louise Ferrara and divulge into the 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.

After graduation, Adam 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, was crowned "King of Pork" at the Grand Cochon in Aspen, and was invited to appear as a guest judge on “Chopped.

Today, Adam is the owner of the mouth-watering Cal Mare in Los Angeles and the executive chef and partner of the MINA group.

What's your favorite Bona Furtuna ingredient to use?

Fennel Pollen and Stuffed Chili Peppers with Tuna

What's your favorite Italian dish to cook?

Stuffed artichokes, lasagna, and whole grilled fish. 

In your cooking, how much salt should be used, and when?

Generally, salt is used throughout the cooking process for whatever you are cooking. Having a good knowledge of the ingredients you are using usually dictates the amount of salt needed to perfectly season a dish. If you are tasting your food while you are cooking, you should have an idea of how much salt to use. 

If you had to choose one herb to use for the rest of your life, what would it be?


What's a common mistake people make what cooking pasta?

Not properly salting the water or using enough water in the pot. 

What's your first memory of food?

Staring into the lobster tank at Carusso's in Long Island and being fascinated by the idea of picking your own lobster and eating it for dinner. 

If you could spend a year cooking anywhere in the world, where would it be?

Tokyo - it's the best food city in the world. 

Who's your favorite superhero and why?

Iron Man because he has a combination of swagger, wit, guts, and technology. 

What's your favorite cuisine?


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1 comment


Congratulations Son all the years of hard are paying off Love ya


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