EXECUTIVE SOUS CHEF ADAM CRISAFULLI
Since Adam Crisafulli was 12 years old, he knew he wanted to be a chef. Growing up in a Italian and Mexican family, he was incredibly intrigued how food brought family and friends together and how he could make people happy through food.
He studied Culinary Arts, Sciences and Hospitality at the California Culinary Academy in San Francisco, California. Which segwayed him to his first job at the prestigious Valentino restaurant in Santa Monica, California. At the time it was rated #1 Italian restaurant, in the United States by Wine Spectator and Zagat, also considered one of the best Itailian 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 stengthend 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 ultimatley closed its doors
Now Chef Adam, returned to his native California, he 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 provied the ultimate guest experience and satisfaction. A seasoned talent with extensive experience in the culinary arena, Chef Crisafulli is committed to delivering great food for one person or for the masses.
Chef's Monthly Recipe