Chef Adam Crisafulli

Since Adam Crisafulli was 12 years old, he knew he wanted to be a chef.  Growing up in an Italian and Mexican family, he was incredibly intrigued how food brought family and friends together and how he could make people happy through food.

He studied Culinary Arts, Sciences and Hospitality at the California Culinary Academy in San Francisco, California. This swayed him to his first job at the prestigious Valentino restaurant in Santa Monica, California, which at the time was rated #1 Italian restaurant, in the United States by Wine Spectator and Zagat, also considered one of the best Italian Restaurants in the world.  There he was trained by Angelo Auriana from Bergamo, Italy who had been helming that kitchen for over ten years.

Learning from Angelo really strengthened Adam’s passion for food and guest satisfaction by stimulating the senses, he learned about balancing flavor profiles, simplicity in plating, keeping it simple to truly bring out flavors of fish, meat’s, fruits and vegetables that were in season, farm to table before it was mainstream.

In 1999 Chef Adam was spring boarded to Las Vegas, Nevada, during that time was coming into its own as a new food mecca on the West Coast.  There he opened Valentino’s sister restaurant in the Venetian as Executive Sous Chef. Being groomed to become Executive chef, he left Valentino to start his new path at Planet Hollywood Casino and Resort as the Executive Chef at Lombardi’s Romagna Mia.  Stints at the famed Il Mulino and Stack Restaurant and Lounge helped to further cement his passion and experience in different Cuisines.

He also was the corporate chef of LEV Restaurant Group, running multiple food outlets and QSR’s throughout the Las Vegas valley, including gourmet burgers, a lobster concept and a health food and juice bar.  From there he helmed the Famous Riviera Hotel and Casino as Executive Chef until it ultimately closed its doors

Now Chef Adam, returning to his native California, believes in sourcing local and sustainable ingredients.  Locally grown, locally fished or raised in California which plays a major role in his menu development of contemporary, fun, creative, whimsical food that provide the ultimate guest experience and satisfaction.  Being back in California he accepted a job as Executive chef/ Director of culinary overseeing the Long Beach Convention Center, the Aquarium of the Pacific and the Greek Amphitheatre.  Here he stabilized a dying culinary program, a lack luster culture and forward thing contemporary California Italian Cuisine.

Now he is charge of the culinary department at Trump National Course Los Angeles.  He has come home so to speak, with this property right next to the town he grew up in, he will be show casing his knowledge of food and business acumen to his friends and Family and the guest’s that frequent the club. A seasoned talent with extensive experience in the culinary arena, Chef Crisafulli is committed to delivering great food for one person and for the masses.