Adam FeuerPrivate Chef in New York, NY

The Chef

The Story

I first started cooking back in high school, taking culinary classes and working at the local bagel shop. From there, I went to pursue a psychology degree in North Carolina. While in school, I found myself studying more about food and cooking than psychology. While finishing up my degree, I ended up working for a Chef that had spent close to 20 years in NYC and in some of NYC's top Italian restaurants. From there, after graduating, I moved to NYC and worked at Lupa Osteria Romana. A Roman restaurant part of Mario Batali's restaurant group, where I learned a lot about pastas and traditional Roman Cuisine. I continued to work there for the next year while I was attending The Culinary Institute of America in Hyde Park. For my internship and post-grad from CIA, I worked at Le Bernardin, where I worked for a year and a half in total. Learning a lot about seafood, sauces, and flavor development. After Le Bernardin, I went to The Noortwyck. The Chefs I work with there are all Eleven Madison Park/NoMad alumni. I have spent the past two and a half years there, working my way up from a line cook to the Chef de Cuisine, working on recipe and menu development, as well as whole kitchen operations. My food, through my work and travel experiences, have developed into seasonally driven, not over complicated, well executed plates and bites. Most of my cooking is based in French, Italian, and Spanish cuisine.

The Table

Gallery

Coverage

Where Adam Feuer Serves

The Menu

Services & Pricing

20 guests maximum · Books up to 6 months in advance

Work History

Education

Skills