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About the Team
Since Adam Crisafulli was 12 years old, he knew he wanted to be a chef. Growing up in an Italian and Mexican family, he was incredibly intrigued how food brought family and friends together and how he could make people happy through food.
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He studied Culinary Arts, Sciences and Hospitality at the California Culinary Academy in San Francisco, California. This segwayed him to his first job at the prestigious Valentino restaurant in Santa Monica, California, which at the time was rated #1 Italian restaurant, in the United States by Wine Spectator and Zagat, also considered one of the best Italian Restaurants in the world. There he was trained by Angelo Auriana from Bergamo, Italy who had been helming that kitchen for over ten years. Learning from Angelo really strengthened Adam’s passion for food and guest satisfaction by stimulating the senses, he learned about balancing flavor profiles, simplicity in plating, keeping it simple to truly bring out flavors of fish, meat’s, fruits and vegetables that were in season, farm to table before it was mainstream.
In 1999 Chef Adam was spring boarded to Las Vegas, Nevada, during that time was coming into its own as a new food mecca on the West Coast. There he opened Valentino’s sister restaurant in the Venetian as Executive Sous Chef.
Being groomed to become Executive chef, he left Valentino to start his new path at Planet Hollywood Casino and Resort as the Executive Chef at Lombardi’s Romagna Mia. Stints at the famed Il Mulino and Stack Restaurant and Lounge helped to further cement his passion and experience in different Cuisines.
He also was the corporate chef of LEV Restaurant Group, running multiple food outlets and QSR’s throughout the Las Vegas valley, including gourmet burgers, a lobster concept and a health food and juice bar. From there he helmed the Famous Riviera Hotel and Casino as Executive Chef until it ultimately closed its doors.
Now Chef Adam, returning to his native California, believes in sourcing local and sustainable ingredients. Locally grown, locally fished or raised in California which plays a major role in his menu development of contemporary, fun, creative, whimsical food that provide the ultimate guest experience and satisfaction.
Chef Adamo now works for private family's, he caters small intimate events to the wild summer BBQ's and everything in between for the masses as well. He teaches cooking classes in his spare time to high school students, home enthusiasts and even private instruction for people just wanting to learn how to cook or how to do it all in the kitchen.
His philosophies have changed now in that he knows he can create memories though food, because it brings people together, it nourishes and has the profound power to give hope. With that being said, as far as his fundamentals and philosophies in food and what he learned, how he learned it and who from, still stays true to his heart when cooking and plating, using techniques of simplicity, letting seasonal ingredients speak for themselves. Learning from Jean Louis Palladin, Angelo Auriana, Luciano Pellegrini, Brian Massie and Roberto Donna, has been an honor and he tries to cook with their same passion and enthusiasm that they brought to the kitchen day in and day out, except he give that attention personally to the client and that is the difference!!!
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