The Chef of La Scuola is Adam Weisell. Adam teaches most classes in tandem with Eataly experts. Adam Weisell is an American chef who spent his formative years in Rome, Italy. Growing up in Europe greatly influenced his tastes and character in a number of ways; notably instilling in him a passion for simple, old-world cooking. Adam began experimenting in his family’s kitchen at a very young age; the first dish he learned to make was Spaghetti alla Carbonara, to this day it remains one of his favorites.
After moving to the U.S. in 1995 to pursue his college education at Bard College in upstate New York, Adam began working in restaurants. The first restaurant of note was Mario Batali’s Lupa, appropriately a Roman-style trattoria. There, under chef Mark Ladner, Adam learned to balance flavor and efficiency, how to produce serious numbers while maintaining integrity. After two years, Adam moved to 50 Carmine to work under Sara Jenkins, where he graduated to Sous Chef. Adam continued to hone his skills at such renowned New York institutions as Il Buco, Aurora and 54 Mint.
He has cooked for events at the James Beard House and at the prestigious DeGustibus cooking school, representing different chefs. He is credited in the acknowledgments of Sara Jenkins’ cookbook Olives and Oranges for his help in the development of many of the dishes it features and has appeared on several food-themed television segments. Adam has, on two occasions, had personal recipes published in The New York Times dining section.
Adam is fluent in English, Italian, Spanish and French. He became the Chef of La Scuola at Eataly Chicago in March 2014.