Adam Sobel culinary curiosity began at the age of five when he began cooking with his grandmother. As he grew older, food continued to play a huge role in Sobel’s life, and he began his formal culinary training as a 15-year-old high school student at the Votech School for Culinary Arts in Long Island, New York. He later worked under certified master chef John Johnstone before leaving to hone his skills at the Culinary Institute of America in Hyde Park, NY.
His culinary prowess has taken Sobel to some of the biggest restaurants in the country before bringing him to Bourbon Steak where he is now serving DC’s power players with the pick of local products fashioned into creative twists on classic steakhouse fare.
Sobel credits his former and current mentors for his culinary expertise and management style. From Bradley Ogden in Las Vegas, for instance, he learned the significance of seasonality. From Charlie Trotter in Chicago, he picked up attention to detail. With Gunter Seeger in Atlanta, he studied refinement and technique. Under Guy Savoy in Vegas he learned to cook to guests’ needs. Rick Moonen at RM Seafood in Vegas opened his eyes to the importance of sustainability while Michael Mina showed him the possibilities of entrepreneurship with culinary consistency at the highest levels of dining.
At Bourbon Steak, Sobel incorporates these insights into his menu, showcasing vibrant flavors and lighter dishes that reflect his commitment to seasonality and attention to detail. Under his leadership, Bourbon Steak won the 2012 award for “Fine Dining Restaurant of the Year” from the Restaurant Association of Metropolitan Washington.
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