Adam Kapela is a Chef and he began his journey into the culinary arts when he enrolled in culinary school in 2005 at Colorado Mountain College in Vail, CO. Although enrolled at culinary school he had no clue of where he wanted it to take him. After culinary school, He moved back home to Boulder, CO and worked for Top Chef winner, Hosea Rosenburg, at Jax Fish House. It wasn’t until then, 4 years later, that he knew this was the right career path. After Jax, He moved to Aspen, CO and couldn’t ask for a better setting to start his career.
He worked at Aspen Meadows Resort where he started as a Tournade Chef and was quickly promoted to Executive Sous Chef. He worked with many talented chefs as the property hosted the top 10 Best New Chefs of Food and Wine magazine. After a few years he had the opportunity to move to Central Oregon and work at Black Butte Ranch.
This journey helped him flourish and fine tune his skills in baking and pastry, wedding cake construction, meat curing, and even the development of a gluten free flour. While working at Black Butte Ranch he went to win a local culinary competition at the Bite of Bend, which got him to a competition in Portland, Oregon.
After Black Butte Ranch He made a move to Springfield, Ma with his wife and Worked at Cavey’s Restaurant. Cavey’s had an Italian restaurant on the ground floor, and downstairs was a fine Dinning French restaurant. While working at Cavey’s he further developed his skills in meat processing, sausage making, and curing.
- 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……