Adam Brick, Sous Chef
Adam Brick joined Graffiato as a sous chef in August 2012. Under Chef Isabella’s guidance, Brick spearheads the Gem Tasting Menu; a unique 12-course dining experience utilizing rare and special ingredients for just 12 guests each week.
Prior to joining Graffiato, Brick served as executive sous chef at One if by land, Two if by Sea in New York City, where he developed an expertise in whole animal butchery. Previously, Brick helped re-open Aureole in New York City’s Bank of America Tower, serving as the tournant and honing his charcuterie-making skills. Brick also gained valuable experience at David Chang’s Momofuku Ssäm Bar and Daniel Boulud’s three Michelin-starred restaurant, Daniel.
Hailing from a long line of family butchers, Brick began cooking in professional kitchens in his native Austin, Texas at age 14. In 2008, Brick graduated from the Culinary Institute of America.