Adam Halberg, SVP Culinary

Adam Halberg made the decision to pursue a restaurant career at an unusual moment. In Chicago, he was mid-way through managing a traveling show celebrating the 25th anniversary of LEGO in the United States when he began plotting a return to school for a culinary education. A spin through jobs spanning 'newspaper reporter' to 'summer camp director' to 'improv comedian' had failed to sate his desire to learn a craft and use it to create public experiences which were both exciting and home-spirited.

After taking a degree from the Art Institute of Atlanta, Halberg paired a push through some of Atlanta's most respected restaurants (Justin Ward's Harvest, La Grotta Ristorante in Buckhead) with a year working in Florence and Modena, Italy.

With a growing passion for American ingredients and Mediterranean sensibility, he traveled to Maine to work at James Beard winner Melissa Kelly's seaside Italian restaurant Primo. This was followed by seven years in Boston, consulting for popular restaurant/caterer Bakers Best and running restaurants for both Laura Brennan and James Beard winner Michael Schlow. Each year that he helmed Schlow's Via Matta, that restaurant was recognized as 'Best Italian' by Boston Magazine. Before leaving Boston, Halberg also oversaw the opening of the giant bohemian eatery and live music venue The Beehive.

In Connecticut, Halberg has found his place overseeing the kitchens for the Barcelona Restaurant Group, developing a strong group of creative, collaborative chefs for a local bar and dining institution. Still, every once in a while, he sneaks away from the 'small plate' leanings of tapas to cook a big bowl of pasta.

Adam has a BA in Religion & Culture from Emory University, has visited 42 states and a dozen countries. He plans on returning to live in Italy someday ... or building something almost as satisfying here.