Environment: PROD

Adam Nadel

Executive Chef, Casa Apicii

Adam Nadel is the Executive Chef of Casa Apicii in New York’s Greenwich Village. Nadel’s decade-long culinary career thus far has spanned both coasts and a range of cuisines, but the time-honored, soulful cooking of Italy is where he’s happiest.


A Los Angeles native, Nadel trained at the California School of Culinary Arts and began his career in catering. Like many aspiring cooks, New York City eventually drew him in and he got a job line cooking at Nobu 57 in 2004. It was the height of the restaurants popularity and Nadel counts the time as a crash course in maintaining composure and quality at high volumes of service. The opening of Nobu in San Diego’s Gaslamp district brought him back to the West Coast in 2006 as a tournant.


A year later, he shifted down to Los Angeles, becoming chef de partie under Michael Cimarusti at his seminal fine dining seafood restaurant, Providence, which earned its second Michelin star that year.


Nadel returned to New York in 2008 to open Tailor in SoHo as a sous chef for Sam Mason. After the restaurant’s closure in 2009, he joined Missy Robbins as a sous chef at A Voce in Madison Square Park and opened A Voce Columbus Circle where he would become the chef de cuisine. Nadel spent those four years immersed in her mastery of old world Italian cuisine, deceptively simplistic style and measured restraint that earned the team a Michelin star in 2010.


Before joining Casey Lane at Casa Apicii, Nadel was most recently the chef de cuisine of Lincoln Ristorante, a fine dining Italian restaurant in Lincoln Center helmed by Jonathan Benno, who provided guidance on both skill and leadership. Deeply respectful of both his mentors and his ingredients, Nadel’s approach combines the earnestness of a lifelong student and the intensity of a veteran. At Casa Apicii, Nadel stays inspired by his purveyors and produce, time-tested recipes and unexpected flavors.