Ian Adamo’s mind and life have been dictated by food, wine and culture. From an early age he fell in love with the idea serving, creating and making people happy around a meal. He has worked in both the kitchen and dining room with some of the best teachers in the world and built his foundation with positions at Le Cirque and Le Grenouille in New York.
After moving west, Ian worked at Lampreia Restaurant while it won a James Beard award, often called the Oscars of food. Entering into the Masters of Wine program based in London showed Ian the world. From judging wine competitions in Hong Kong, to being a guest Somm in Paris, teaching wine workshops at Cambridge University and beyond, Ian worked with the best Sommeliers and Chefs from Michelin star restaurants across the globe.
From Chef and Sommelier Ian Adamo
“Now,” Ian says, “I easily lose myself to nostalgia. The traditions I been taught and experienced all over the world have become my backbone and soul. Opening Somm’s kitchen has become my opportunity to break from my past and evolve. It is a laboratory of ideas inspired by tradition and culture. I try to compress everything into bites of edible culture. Each service, I want to share my edible ideas in the comfort of a 14 seat counter that each day evokes evolved nostalgia.”