Adam Weisell

The Path

Kitchens with a broad Italian register shaped the early run of Adam Weisell’s career: chef at Lupa in New York City, chef at 50 Carmine in New York City, chef at Annona in New York City, chef at Barbuto in New York City, and chef at Il Buco in New York City. He then cooked as chef at Aurora in Brooklyn (2009–2011) and chef at 54 Mint in San Francisco, California (2011–2013), before moving into instruction as chef instructor at Eataly’s La Scoula in Chicago (2014–2016). Today, Adam is Executive Chef of Munno Pizzeria & Bistro.

The Work Today

Roman-style pizza and pasta sit at the center of the menu, and the cooking stays within an Italian framework that avoids ornament in favor of clean execution. Electric deck ovens define the pizza line at Munno Pizzeria & Bistro, giving the pies their puffy, charred Roman-style crusts.

Signature

Adam's signature dishes include Diavola Sbagliata.

In Their Words “I am an American chef who grew up in Rome, Italy. I learned my craft working in NYC, SF and Chicago.”

Acclaim

The reference point is specific rather than broad: Roman-style pizza and pasta, worked with enough discipline to carry the room without extra framing.