Adam Siegel

JBF Award Winner

The Bartolotta Restaurants, Milwaukee

A Chicago native, Adam has worked for three James Beard Award winning chefs across the country. He received his formative training with his mentor, Paul Bartolotta at Spiaggia in Chicago. Three years later, he studied with Julian Serrano at Masa’s in San Francisco. After two years, Bartolotta sent him to San Domenico di Imola, Italy for a year with Michelin two star Valentino Marcattilii. Adam returned to open Olives in Washington D.C. with Todd English. In 2000, he came to Milwaukee as Chef de Cuisine for Bartolotta’s Lake Park Bistro. In 2005, Adam added to his duties by taking over the kitchen of Bacchus – A Bartolotta Restaurant as its Executive Chef. In 2007, Adam was nominated for the James Beard Award for Best Chef in the Midwest. In 2008 he was again nominated and this time he was awarded the medal for Best Chef Midwest.

What is your earliest food memory?
Watching my grandmother make matzo balls.

If you weren't a chef, what would you be?

What was your first job in the culinary world?
At my stepfathers hamburger and hot dog restaurant.

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