San Francisco, CA
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,