About Me

My name is Adam Kapela, I am the Executive Sous Chef at Black Butte Ranch in Sisters, Oregon.  I enrolled in culinary school in 2005 at Colorado Mountain College in Vail, CO with the no clue of what I wanted to do or be.  After culinary school, I moved back home to Boulder, CO and worked for Top Chef winner, Hosea Rosenburg, at Jax Fish House.  It wasn’t until then that I knew this was the right career path for me.  After Jax, I moved to the beautiful Aspen, CO and couldn’t ask for a better setting to start my career.  I worked at Aspen Meadows Resort where I started as a tournade chef and was quickly promoted to Executive Sous Chef.  I learned a lot and met a numerous amount of talented chefs as our property hosted the top 10 Best New Chefs of Food and Wine magazine.  After a few years I had the opportunity to move to Central Oregon and work at Black Butte Ranch.  Since the day I began working at the Ranch, I have never felt more welcome and appreciated at a job.

4/2014  Unfortunately, my time at Black Butte Ranch has come to an end but this step in my career will never be forgotten.  The next stop in my adventure started in Springfield, Ma where I followed my fiancee so she could follow her dream of becoming a food scientist!  After a few months I found the perfect fit for me, a unique restaurant that has so much to offer.  Cavey’s is a two in one restaurant that has an Italian dining room and a French dining room, the best part is, food comes first.  We source only the best and highest quality ingredients from local produce to French Perigord truffles.  We offer three different tasting menus on a daily basis that not only challenge us, but keep us sharp.  So if you are in the Manchester, CT area stop by Cavey’s and dine on some of the best food in the area!

  • Favorite Color: Stainless Steel
  • Favorite Food: At the moment, cheese and bacon; they should be food groups.

This is me in a nut shell, more to come……


  1. Your Christmas Buffet was a real 5 star delight. The pomegranate in a beautiful salad was wonderful, the salad tables was the best. Turkey moist with a great stuffing, loved it with whole cranberry relish, Prime Rib so very tender, Garlic mashed potatoes, wonderful selection vegetables. The bread pudding a real supper star along with the the great assortment of deserts. You made Christmas so special in the setting of such great beauty.
    Well be back in every chance we get. Also Easter, Mothers Day, Thanksgiving and Christmas 2012.

  2. Hi Adam, just saw I had traffic coming from your site, so I checked it out. Also bookmarked your spinach gnudi recipe, that’s right up my street. Thanks very much for the link!

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