About
With over 28 years in the culinary arena, running restaurants, hotels, convention centers and golf courses in Los Angeles, San Francisco and Las Vegas, I am Chef Adamo Crisafulli and I’m here to take your dining experience to the next level.
I’ve worked at the famed Il Mulino and Valentino restaurants, I ran the Riviera Hotel in Las Vegas, after moving back to southern California I was director of culinary overseeing, the Long Beach Convention Center, the Aquarium of the Pacific and the Greek Amphitheatre. I’ve worked with Jean Louis Palladin, Angelo Auriana, Luciano Pellegrini, Roberto Donna and Brian Massie to name a few.
Being a Personal chef for the last 5 years and teaching cooking classes part time, I feel I am at the forefront of food trends in modern dining, meal prep, catering, cooking classes and private instruction.
“Simplicity with Passion and respect for food and ingredients pleases the soul”, I always say. With this in mind, I use locally sourced ingredients when applicable, organic and sustainable, this plays a major role in my forward thinking menu development tailored for the client, providing fun, creative, whimsical foods that give the ultimate memorable guest experience in their own home or business.
Intimate dining experience for two, high end dinner party for ten, seven course business dinner, party canapes, Brunch, BBQ’s, cooking classes and so much more, I will certainly have you feeling comfortable and full, pleasing your eyes, nose and mouth...
I will bring the food from the land to the hands to the stove to your table with an unforgettable experience.
that i get to create from the heart, let good impeccable ingredients speak for themselves and creating memories for my clients through food!
Photos and videos
Reviews
Douglas G.
Marshall J.
Frequently asked questions
What is your typical process for working with a new customer?
Typically through email to get a feel for what type of event they are looking for. Type of food, family or buffet or plated and any other specific wants or needs, including dietary.
then I will send ideas, make adjustments with client, send a proposal to discuss and finalize pricing.
from there we can book event and communicate on a regaular basis untril event.
What education and/or training do you have that relates to your work?
Graduate AA California Culainary Academy
30 years in the business
worked in San Francisco, Las Vegasn Colarado, Long Beach and Los Angeles
worked in restaurants fine dining and fast casual, ran hotels, corporate chef, director of culinary
Do you have a standard pricing system for your services? If so, please share the details here.
Not really I like to tailor to a clients budget, everything is always negotiable
i bill for food my services and anything out of the ordinary
How did you get started in this business?
when i was 14 going into high school at a restaurant where I lived, washed dishes, then delie, then pantry, then cook...
the rest is hsitory
What types of customers have you worked with?
all types, private family's, billionaire CEO's, friends family, clients in all city's
Describe a recent event you are fond of.
I am really fond with all of them because to me it is a very humbling experience to share my food and passion with new people. it truly is about the guest experience for me
What questions should customers think through before talking to pros about their needs?
when their event is
what type of food
what type of service, plated, buffet, family style, served
budget or constraints
dietary restrictions