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
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.