WHO: Adam Leontiis the executive chef at Cucina AlbaandAlba Accanto,two of Chelsea's newest and prominent Italian-inspired dining concepts.
ABOUT:After working for the renowned Stephen Starr — and at Le Bec Fin and the Four Seasons — Leonti became chef de cuisine at the acclaimed Italian restaurant Vetri. He was included in Forbes’ “30 Under 30” list and Eater’s“Young Guns” roundup, and received a “Four-Bell” rating from the Philadelphia Inquirer. He has also served as executive chef at Sessanta, Sofia's, Leonti, and Pasquale Jones, garnering rave reviews from celebrated institutions like the MichelinGuide, Bon Appétit, and The New York Times. His knowledge of food science also led him to the Brooklyn Bread Lab, an experimental bakery, where he taught classes, milled flour, crafted pastries for the local community, and co-authored the book Flour Lab.
WHAT: Join us for a deep dive into Leonti’s “Italian holiday” cuisine — inventive, seasonally-inspired dishes that showcase the best of Italian ingredients, working with top purveyors like Di Palo's Fine Foods for fresh daily burrata.