Adam Sobel
Executive Chef Adam Sobel’s culinary education started at the tender age of five, when he “apprenticed” in his grandmother’s home kitchen. Formal training didn’t begin until ten years later, when Sobel enrolled at the Votech School for Culinary Arts, before moving on to the Culinary Institute of America, both in New York.
On the road to the kitchens of Four Seasons Hotel Washington, DC, Adam Sobel worked under many acclaimed chefs, including John Johnston, Rick Moonen and Bradley Ogden. Drawing inspiration from all, Sobel developed his culinary dogma of Style, Grace and Elegance. “I try to apply those three adjectives to everything I do in the kitchen and restaurant. Keeping those words in my mind helps motivate me to be the best.”
Sobel’s motto informs his approach to BOURBON STEAK’s philosophy of using the freshest local produce available. Vibrant flavours and lighter dishes are part of Sobel’s menu, reflecting his evolving culinary style, current inspirations and the age-old wisdom of his grandmother.
