“Hospitality knows no gender or race.” - Danny Meyer
Bio: Chef Adam Rose
Originally from Long Island, NY, Chef Adam was destined to follow generations of his family in the hospitality industry. With his hotel-owning grandparents as inspiration for running such a business, Adam’s start in the industry was to gain a solid, academic background in business and finance. It was this knowledge which he would later apply to various restaurant and consulting opportunities. Spare time from college was, of course, always spent working in restaurants and he quickly built up an extensive range of restaurant experience, both front and back of the house.
Ultimately, his ambition for cooking gained him a place at the prestigious Culinary Institute of America in Hyde Park, NY – the world’s premier culinary college. This led to apprenticeships alongside some of the city’s most outstanding chefs plus travel to the ‘culinary capital of the west coast’, San Francisco, where he worked at the stylish and critically-acclaimed American Bistro, Mecca directly reporting to future acclaimed TV chef and restauranteur Hugh Acheson. Once back in New York City, Chef Rose progressed through the ranks at several new and upcoming restaurants – Soma, Jack-the-Horse Tavern and Craft, where he worked under celebrated Chef and restaurateur Tom Colicchio.
After several years in the city, Chef Rose and his family relocated to the Triangle area. “North Carolina has a great community spirit” says Chef Rose “In addition to its strong sense of history, we are also in one of the country’s fastest-developing areas.” Once in the Triangle, Chef Rose was quickly recruited by local restaurant owner Charlie Deal of Jujube. He subsequently worked for Brett Jennings of Elaine’s before taking the helm of Il Palio’s food and beverage team.
For the next 6 ½ years, Chef Rose led the culinary team at Il Palio bringing his distinctive and creative culinary expertise to North Carolina’s only 4 Diamond Italian Restaurant. Combining Italian authenticity with modern cooking styles awarded him The Raleigh News and Observers “Best Italian in the Triangle” 2012 and 2013. His focus on local, sustainable and all-natural ingredients along with his community involvement allowed him to have unmatched success during his tenure including “Manager of The Year” 2008, 2012 -2013 / “NC Best Dish” Finalist 2009 – 2011 and “Fire in The Triangle” Semi Finalist 2012.
Next Chef Rose opened The Black House at Straw Valley. A welcoming converted Mid-Century Modern home offering a fresh twist on the New American Steakhouse. Rose’s inspired menu featured raw, marinated and cured appetizers, handmade pasta, fresh seafood and elegantly prepared meats. Sides of fresh local vegetables and roasted mushrooms were a favorite on every table. Rose’s dedication to quality earned the restaurant a 4-Star review and Best New Restaurant 2015 in The Raleigh News & Observer.