Adam Sobel is a Las Vegas-based chef who has trained under some of the greatest culinary minds in the business including Guy Savoy, Bradley Ogden, Charlie Trotter, Guenter Seeger and Bill Telepan. Sobel has the ability to create original cuisine that embraces modern cooking methods, yet still stays true to time-honored techniques learned from the masters listed above. His unique style creates mouthwatering masterpieces that showcase only the finest and most seasonal ingredients. Some of his signature dishes include Heirloom Beets in All Forms with Sicilian Pistachio: Marshmallow, Liquid Sphere, Naturally Roasted, Chips, Noodle; Local Nevada Quail in Crisp Tamarind Shell, Pickled Kumquat, Foie Gras Financier; and Slow Cooked Veal Breast, Liquid Center Black Truffle Fontina Gnocchi, Toasted Potato Broth.

Sobel was raised in Long Island, New York where his family fostered his talent and desire to work in the culinary arts at an early age. Sobel credits his family for pushing him in the right culinary direction, including the many hours spent in the kitchen learning hands-on with his grandmother. Sobel began formal culinary training as a high school student at Votech School for Culinary Arts, and later worked as a Commis for a Certified Master Chef (John Johnstone) before furthering his skills at the renowned Culinary Institute of America in Hyde Park, New York where he graduated with honors.

Sobel was most recently the Executive Chef of Company American Bistro located inside Las Vegas’ Luxor Casino Resort. Sobel was a driving force behind not only the conception of the restaurant, but also with its menu creation and hiring of the kitchen staff. Under Sobel’s direction, Company American Bistro was regarded as one of the city’s newest culinary hot spots, receiving stellar reviews by local press including VEGAS, Las Vegas Weekly, Las Vegas Review-Journal and 944.

Prior to opening Company American Bistro, Sobel served as Chef de Cuisine at Restaurant Guy Savoy located inside Caesars Palace. During Sobel’s tenure with Restaurant Guy Savoy, the restaurant was bestowed with national critical acclaim from publications including Bon Appétit, Food & Wine, Wine Spectator, GQ, Vogue, and Food Arts and was called “one of the best new restaurants in Las Vegas or anywhere…” by Newsweek International. It was named to the 2007 Condé Nast Traveler “Hot 100 List” and listed as one of the top new restaurants of 2006 by Esquire and Travel + Leisure. The restaurant has received multiple industry accolades including the Five Diamond Award, Two Michelin Stars and Wine Spectator’s Grand Award.

As a member of the Bradley Ogden (Caesars Palace) opening team, Sobel was part of another award-winning kitchen staff that took home the 2004 James Beard Foundation Award as the country’s best new restaurant. Working alongside Chef Ogden, Sobel helped devise and execute a “farm fresh” menu that paid homage to simple, yet refined flavors paired with only the most seasonal of ingredients. His original creations to the menu included Hazelnut Dusted Nantucket Bay Scallops, Brussel Sprout Leaves, Carmelized Pumpkin, Malt Emulsion; Wild Alaskan King Salmon, Mousseron Mushroom, Scrambled Sweet Corn, Crispy Pigs Ear; and Lamb Loin cooked sous vide, Roasted Eggplant Puree, Stuffed Cipoloini Onion, Tomato Confiture, Basil Jus.

Sobel’s other professional experience includes Charlie Trotter’s in Chicago, IL (Charlie Trotter) and Parcel 104 in Santa Clara, CA (Bradley Ogden).