A bit about the boss:
Adam Weisell is an American chef who grew up in Rome, Italy, which fueled a passion for old world cooking. Adam was drawn to the family kitchen at an early age- the first dish he learned to make was pasta alla Carbonara, which remains a favorite today.
Adam moved to the US in 1995 to attend college but he found his true professional calling while working in restaurants over summers. He then moved to New York City to turn a part-time job into a serious career.
In New York he worked at a number of the top Italian restaurants and for some of the best chefs in the city; Mark Ladner at Mario Batali’s Lupa, Sara Jenkins at both 50 Carmine and Annona, Jonathan Waxman at Barbuto and Ignacio Mattos at Il Buco. He helmed the kitchen at Aurora in Brooklyn (09-11) and 54 Mint in San Francisco, California (11-13). After moving to Chicago Adam was the chef instructor of Eataly’s La Scoula (14-16). In late 2019 Adam conceptualized and opened the well-received but ultimately short-lived Roman pizzeria L’Aventino in Streeterville. Fate then led him his place as chef and eventually owner of Munno in Chicago’s Uptown neighborhood.
