Adam Sobel

Since cooking with his grandmother, the 2013 "King of Porc" Chef Adam Sobel has garnered an unprecedented amount of experience working with award winning restaurants. Now the Executive Chef of Michael Mina's RN74 San Francisco, Adam delivers a deep rooted French menu that will not disappoint
Fat back mapo tofu made with braised pig head and trotters
EDUCATION & EXPERIENCE
Culinary Institute of America. Hyde Park, NY
Degree in Culinary Arts
Bradley Ogden. Las Vegas, NV
Chef
Restaurant Guy Savoy. Las Vegas, NV
Chef De Cuisine
RM Seafood. Las Vegas, NV
Executive Chef
Bourbon Steak. Washington, DC
Executive Chef
RN74. San Francisco, CA
Executive Chef/Partner
GALLERY
RAVE REVIEWS
"Just weeks after arriving in San Francisco RN74's new chef Adam Sobel wowed the local food cognoscenti at the Cochon 555 competition with a mix of American and Asian inspired porkaliciousness that beat out a slew of better-known hometown chefs. But that's not all he did. Sobel then went on to do San Francisco proud, winning the top prize from Cochon 555 at Food & Wine Classic in Aspen, despite having to deal with challenges from his product going bad in transit to torrential rain destroying his table and display. Now he's bringing home the bacon, so to speak, with a Sunday night prix fixe menu inspired by the win"
- Amy Sherman, 7x7SF

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Adam Sobel
Adam Sobel
San Francisco, CA
United States

RN74
Executive Chef and Partner
part of the Mina Group


Adam Sobel is the Executive Chef and Partner at RN74 in San Francisco, a high-energy wine-centric restaurant where his dishes reflect his aptitude for melding international flavors with classic French techniques as well as his preference for working with local ingredients. At RN74, Sobel draws from France's undeniable culinary impact on different parts of the world to deliver a menu packed with dishes rooted in the spirit of classic French cooking, but presented in modern and occasional whimsical avatars.  
Food has always been a defining force in Sobel's life, from joining his grandmother in the kitchen to entering culinary school while still in high school. At 15, Sobel enrolled at the Votech School for Culinary Arts in Long Island, NY. He later worked under certified master chef John Johnstone before leaving to further his skills at the Culinary Institute of America in Hyde Park, NY.  
Upon his graduation from culinary school, opportunity knocked in the form of an offer to be part of renowned chef Bradley Ogden's opening team at Ogden's eponymous restaurant in Caesar's Palace, Las Vegas. During his tenure there, the restaurant won the 2004 James Beard award for best new restaurant in the country and received a four star rating from the Mobil Travel Guide, now known as the Forbes Travel Guide   Sobel then moved on to become Chef de Cuisine at Restaurant Guy Savoy in Las Vegas. Soon after his arrival at Guy Savoy, the restaurant was awarded two Michelin stars and named one of the top new restaurants of 2006 by Esquire and Travel + Leisure.  
Sobel continued to make his mark in Las Vegas as the Executive Chef at RM Seafood at Mandalay Bay Resort and Casino. Led by award-winning chef and sustainable seafood advocate Rick Moonen, it was here that Sobel began recognizing the need for sustainable sourcing in restaurant kitchens, a commitment that has stayed with him to this day.    
In 2011, Sobel moved to Washington, DC to serve as Executive Chef at Michael Mina's BOURBON STEAK.  There, he upheld the restaurant's philosophy of using the freshest local produce, and tending to its 500-square-foot vegetable and herb garden.  He brought to the BOURBON STEAK menu lighter dishes, incorporating more vegetables and vibrant flavors. Sobel's innovative style landed the modern American steakhouse a three-star review in The Washington Post and consecutive high rankings in Washingtonian magazine's annual '100 Best Restaurants' issue in 2012 and 2013. It also garnered him mentions in notable food publications including Esquire and Food52.  
In 2013, soon after he moved to San Francisco to take on his current role at RN74, Sobel was crowned the "King of Porc" at the prestigious Grand Cochon, an annual competition held in Aspen where top chefs from across the country are judged on dishes prepared from heritage pork breeds. In February 2014, Sobel was invited to serve as a guest judge on Food Network's cooking competition show, "Chopped."