Adam Sobel

Food has always been a defining force in Adam Sobel’s life, from joining his grandmother, Louise, in her kitchen as a young child, to training under Certified Master Chefs as a teenager and working through New York City all before turning 19. After graduating from the Culinary Institute of America, Sobel was a key contributor at some of the best restaurants in the country including Bradley Ogden, Guy Savoy, Charlie Trotters and Seeger’s.

Sobel began his widely acclaimed collaboration with Michael Mina in 2011 as the executive chef at BOURBON STEAK in Washington D.C. He upheld the restaurant’s philosophy of using the freshest local produce, tending to the venue’s 500-square-foot vegetable and herb garden, incorporating more vegetables and vibrant flavors into lighter menu offerings. During Sobel’s time at the restaurant, Tom Sietsema of the Washington Post awarded Bourbon Steak 3 stars in addition to multiple accolades including Fine Dining Restaurant of the Year.

Two years later, Sobel relocated to San Francisco to take on the role of executive chef and partner at Michael Mina’s RN74, where he was crowned “King of Porc” at the prestigious Grand Cochon, an annual competition where top chefs from across the country are judged on dishes prepared from heritage pork breeds. While at RN74, Michael Bauer of the San Francisco Chronicle awarded the restaurant a 3.5 star review

Currently, Sobel is the Executive Chef of MINA Group and partner of many passion projects that he and Chef Mina have been developing over the years including Adam’s Nana Lu, one of the restaurant concepts found in Honolulu’s newest culinary destination, The Street, A Michael Mina Social House. Highlighting food from his childhood, Sobel features recipes made with love from his Nana Lu’s Italian kitchen. Utilizing fresh ingredients and authentic flavors, his cuisine is described as soulful, authentic, and made deliciously, with love.