Adam’s experience in the restaurant industry has been brief (14 years) but eventful. The bulk of his culinary education was gleaned in San Francisco, where he worked first as a line cook under chefs Reed Heron at Black Cat and Brenda Buenviaje at Oritalia, and did an apprenticeship under Suzette Gresham at Aqcuarello. Following these stints, Adam was the tournant at Oritalia, this time under the tutelage of chef John Nelson, and then the executive sous-chef at Mecca Restaurant under chef Mike Fennelly. Adam’s cooking knowledge is a composition of training at the California Culinary Academy and time spent at the aforementioned establishments where cuisines had Asian, Italian, Creole, and Southwestern influences. Major influence has also come from years of travel abroad to over 20 countries, as well as copious time spent specifically in Italy as both a student (studying architecture in Florence from June ’92 – January ’93) and a chef (cooking in Chianti for 3 weeks during the summer of 2005 and working as the exclusive private chef to Dick Ebersol and the NBC Executives during the 2006 Winter Olympics in Torino). Additionally, Adam was chosen to be one of three chefs to cook the prestigious opening James Beard Foundation Dinner for the IOC delegates to inaugurate the 2002 Winter Olympics.
Adam now owns Chaia Cucina, which translates roughly (as a combination of Hebrew and Italian) to “lifegiving kitchen”, a short phrase that poignantly describes the cooking environment he always strives to create. It is through this medium that Adam chooses to engage all components of the kitchen environment for his clients. Adam also teaches intermittent courses in the culinary program at the Art Institute International of Salt Lake and is involved in Slow Food. He currently owns a residence and lives with his 4 year-old daughter and willing food tester, Chaia, in the Sugarhouse section of the city. He and Chaia love to ski, hike, camp, and of course, eat.Click here for a full bio and more information about Chaia Cucina.
Jason graduated Le Cordon Bleu in Portland, Oregon in 2007. He completed his externship at the Heathman Hotel in Portland under Phillipe Boulot, (knighted by France for his cooking skills!). Jason has been cooking for roughly 20 years. He first met Adam at Redbones where they both were just lowly prep cooks about 16 years ago. Over time he has worked with Adam at Globe By Moonlight, Acme Burger Company, and various other side projects on top of traveling across the country with him at times to see concerts. Jason am married with one son. He currently is the Executive Chef at Stoneground. He enjoys golfing, has traveled the country seeing various musical acts, and loves to work on his vintage car and motorcycle.