Adam M. Kreisel

2724 South McClelland St., Salt Lake City, UT 84106
Home Office Phone and Fax: (801) 485-5760
Cell / Business: (801) 598-3986
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California Culinary Academy, San Francisco, CA

  • AOS Professional Chef’s Degree; received October 1999
  • Awards: President’s List {Spring 1998, Spring 1999}, Silver Pin recipient {Fall 1998}

Trinity College, Hartford, CT

  • Bachelor of Arts in Economics, received May 1994
    • Double Minor in Architecture and European Civilizations
    • Honors Program, Freshman and Sophomore years
  • Non-Academic activities included:
    • Varsity Crew Team ‘90-’94, Varsity Ski Team ‘90-’94
    • After Dark Acappella Singing Group — Co-Director and President

Syracuse University, Florence, Italy Fall 1992

  • Concentrated study in Pre-Architecture program: completed Winter 1992


Chef-Consultant, Chaia Cucina Catering and Consulting
July 2004 – present

  • Execute private functions, events and coursed menus for numerous organizations including corporations, universities, non-profits, and private clients
  • Private chef for Dick Ebersol and all senior NBC executives during 2006 Winter Olympics in Torino, Italy
  • Menu, concept, kitchen design consulting performed for:
    • Boulevard Restaurant - Salt Lake City, Best Events Catering (for Sundance Film Festival) - Los Angeles
    • Barbacoa Fresh-Mex Grill - Salt Lake City, Stoneground Kitchen - Salt Lake City
    • The Bagel Project and Bagels + Greens - Salt Lake City
    • YEVO foods - Salt Lake City, IMG/WME (for Sundance Film Festival) - Los Angeles
    • Even Stevens Sandwiches - Salt Lake City
    • Grid City Beer Works - Salt Lake City
    • Coldsnap, Inc. - Boston, MA

Culinary Arts Instructor, Park City Culinary Institute, Park City and Salt Lake City, UT April 2013 – June 2015

  • Taught all manner of hands-on, in-kitchen culinary techniques and courses, including fish and seafood fabrication, braising and long-cook methods, intro to soups stocks and sauces
  • Acted and still act as a mentor to former students pursuing a culinary career
  • Led ongoing food education and purchasing classes with special focus on product and purveyor selection

Adjunct Culinary Arts Instructor, Art Institute International of Salt Lake, Draper, UT
April 2009 – June 2011

  • Taught "Management by Menu", a menu development course predicated on understanding how a menu can and will determine all culinary and service aspects of a foodservice establishment
  • Acted as a mentor to former students at the AI pursuing a culinary career
  • Led ongoing food education and purchasing classes with special focus on product and purveyor selection

Executive Chef, Tipica...a Caputo project, Salt Lake City, UT
May 2008 – February 2010

  • Developed the concept and designed the food, beverage, and service programs for the restaurant
  • Oversaw and executed a constantly changing menu predicated on using almost entirely locally sourced product
  • Dealt exclusively with marketing and promoting the use of local product through cooking segments, culinary education classes, cooking competitions and participation in Slow Food events

Executive Chef / Partner, Acme Burger Company, Salt Lake City, UT
December 2006 – June 2008

  • Designed and superintended build-out of kitchen and all food storage/preparation areas; collaborated on design for all remaining areas of restaurant
  • Created and maintained all menu design, recipes, organizational structure and coordination of special events and media opportunities; guided wine list creation and maintenance
  • Won “Best Burger” Award 2008 and runner-up for Best Restaurant 2008 from City Weekly

Executive Chef, Sundance Resort, Sundance Canyon, UT
November 2003 – April 2004

  • Designed menu items, recipes, and organizational structure for two restaurants, two on-mountain ski lodges, a deli, a full-service bar/lounge, and a catering division
  • Oversaw creation of Sundance’s first full guest chef and guest winery program in the Tree Room
  • Lent creative direction to all Food and Beverage division projects and functions
  • Participated in the redesign of the wine service program in the Tree Room
  • Won “Best Restaurant – Canyons” Award at the 2004 Salt Lake Magazine Restaurant Awards
  • Maintained the Tree Room’s Mobil 4-Star and AAA Four Diamond ratings

Executive Chef / Partner, The Globe Cafe by Moonlight, Salt Lake City, UT
January 2001 – September 2003

  • Worked all hot line stations including sauté, grill, hot appetizers, and pantry (duties would change daily)
  • Designed, composed, and honed all menu items on lunch and dinner menus, including specials and daily additions
  • Designed and maintained all wine menus as well as educated servers on pairing choices
  • Performed all types of marketing functions including design of radio, print, and online media, guest appearances on cooking shows and at culinary events, teaching cooking classes and coordinating special events such as holiday tastings and wine dinners
  • One of three local Salt Lake City chefs to be featured at the opening James Beard dinner for the IOC delegates to celebrate the commencement of the 2002 Winter Olympics
  • Globe Café was the winner of Salt Lake Magazine’s 2001 "Best Undiscovered" award, CitySearch’s Best Downtown Restaurant 2002 and City Weekly’s Best Downtown Restaurant 2002 awards (editor’s and readers’ choice)

Executive Sous-Chef, Mecca Restaurant, San Francisco, CA
March 2000 – April 2001

  • Worked all hot line stations including sauté, grill, wood oven, hot appetizers, sushi, and pastry
  • Designed, composed, and plated all types of ongoing menu items as well as myriad specials, sushis, and soups
  • Executed daily ordering, inventories, menu design, scheduling, hiring and termination, and recipe writing
  • Expedited for the hot line and dealt directly with restaurant patrons and coordination of service staff


  • Bob McCarthy, Owner, Stoneground Kitchen, 801-598-2236
  • Elke Parsons, Elke Parsons Acupuncture, 801-739-4394
  • Matt Caputo, Tony Caputo’s Market & Deli, 801-531-8669
  • Peter Berntsen, 801-792-2351
  • Chad Larsen, 503-412-8220

Let’s Make Something Delicious

Chaia Cucina’s catering and consulting services allow you to make the most of the power of food to connect, celebrate, nourish, and make joy.

Serving Salt Lake City
and Surrounding Areas

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Adam Kreisel, Chef Consultant
(801) 598-3986