Portrait of Adam Weisell
i. Biography
The work is plain-spoken and technical: electric deck ovens for puffy, charred Roman-style pizzas, house-made pastas, and traditional dishes without frills.
The Sunday letter
Read Made By's new profiles every Sunday.
Meet the chefs, winemakers and sommeliers behind the places we cover. See a sample below before you subscribe.
See a sample of the Sunday emailOne email a week. Unsubscribe from any issue.
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.
Career - Executive Chef — Munno Pizzeria & Bistro, Chicago - chef — Lupa, New York City - chef — 50 Carmine, New York City - chef — Annona, New York City - chef — Barbuto, New York City - chef — Il Buco, New York City - chef — Aurora, Brooklyn (2009–2011) - chef — 54 Mint, San Francisco, California (2011–2013) - chef instructor — Eataly’s La Scoula, Chicago (2014–2016)
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.
FAQ Where did Adam Weisell work before? Adam Weisell's earlier career included Lupa, 50 Carmine, and Annona. What is Adam Weisell known for? Roman-style pizza and pasta.
The Sunday letter
Get the next Made By profile in your inbox.
We send one email every Sunday morning with the people we profiled that week.
See a sample of the Sunday emailOne email a week. Unsubscribe from any issue.