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Adam Weisell
Chicago, IL


I am an American chef who spent my formative years in Rome, Italy. Growing up in Europe greatly influenced my tastes and character in a number of ways; notably it fueled a passion for simple old-world cooking. I traveled a lot as a child, everywhere I visited the food he ate left as much of an impression as the sights I saw. I began experimenting in the family kitchen at a very young age; the first dish I learned to make was Spaghetti alla Carbonara and to this day it remains one of my favorites.
I moved to the U.S. in 1995 to go to college, I majored in religious studies and minored in classical guitar. After taking a semester off from Bard college, in upstate New York, I began working in restaurants to pay my bills. This move provoked a personal change in direction and turned cooking, which had up until that point been a serious hobby, into a full-time career. After two years in Hudson Valley restaurants I decided to move to New York City and develop the skills I needed to truly master my craft.
I have worked in a number of the top Italian restaurants in New York City; Mario Batali's Lupa under chef Mark Ladner, 50 Carmine and Annona under Chef Sara Jenkins, Il Buco Under Chef Ignacio Mattos. I did shorter stints at Jonathan Waxman's Barbuto, Marc Meyer's Five points, Scott Conant's L'Impero and Gusto under Chef Jody Williams. I worked as the executive chef at Aurora in Williamsburg, Brooklyn, and 54 Mint in San Francisco. Currently I am the chef of 'La Scuola' at Eataly Chicago, the cooking school where I teach both hands on and demo classes of authentic Italian cooking.
I have additionally cooked at the Beard House and DeGustibus Cooking School at Macy's, both several times. I have had recipes published in the New York Times dining section and numerous articles and reviews in both local and national newspapers and TV channels