Sonoma Personal Chef Specializing in Seasonal Cuisine.

Chef Adam is classically trained who’s worked in some of San Francisco Bay Area's finest restaurants including Wente, ÀCôté and Acquerello. Currently available for private dining and events servicing Sonoma, Napa, and Bay Area.

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Check out Adam Small Cooks on Yelp

Meet Chef Adam

My passion for food began when I was quite young. After devouring cookbooks as a kid and spending the next decade as a server, passion became a profession when I spent a year at Johnson & Wales University studying Culinary Arts. After a stint cooking, serving and bartending in Kentucky and New York, I set off for Paris, where I spent six months immersing myself in French cuisine and wine. Since then, I’ve familiarized myself with French regional specialties as well as Italian cuisine.

Back home in the Bay Area, where I have lived since 2001, I cooked at newly opened À Côté, a small French/ Mediterranean tapas place in the Rockridge section of Oakland. Later on, four years cooking California cuisine at Wente Vineyards Restaurant in Livermore allowed me to work my way up to Acting Restaurant Chef. This restaurant was so wildly popular at the time that I appeared in the East Bay's Diablo Magazine and was even interviewed on KGO. Then it was onto San Francisco, where I worked at Acquerello one of the country’s best northern Italian restaurants under the leadership of Suzette Grisham.

Private Chef
Bay Area, CA

2008 – Present

Acquerello
San Francisco, CA

2006 – 2007

Wente Vineyards
Livermore, CA

2003 – 2006

À Côté
Oakland, CA

2001 – 2003

private chef services. personal chef services

Personal Chef Servicing Sonoma, Napa and Bay Area

Let me create a personalized dinner for you and your loved ones in the comfort of your own home or vacation rental.

I do the menu, cooking and clean up, giving you back the time to relax and enjoy.

Seasonal Tasting Menu:

Small Events, Weddings & Corporate Retreats

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@adamsmallcooks

Potato crusted cod with tartare sauce with capers and chili oil.

Charred corn salad with fried basil, aioli, chili, lime and parm.

Bacon wrapped pork tenderloin with crispy shallots, tarragon, duck fat mustard sauce.

Smoked and spiced squab lime scented-smoked butternut squash mash with fennel salad and vincotto.

Sweet heirloom tomato tart on buttery puff pastry with brown butter, shallots fried basil and parsley.

Chilled butter glazed radishes with smoked salt, Aleppo pepper, and a dry martini.

Smoked beet tartare with herbed ricotta and potato chips.

Butter roasted lions mane mushrooms, Calabrian chili and charred scallions.

Salmon with piquillo pepper and corn relish, fried shallots and basil oil.

Spice rubbed grilled blue shrimp, served in herb butter, and polenta.

Mac n St. Jorge cheese with jalapeños and anchovy-breadcrumbs.

Raviolo of herbed ricotta and egg yolk with lemon-brown butter asparagus and parm.

Juniper brined smoked pork chop (low and slow), crispy smashed potatoes, grilled spring onions and Dijon mustard sauce.

Smoked pork loin with grilled asparagus, Calabrian chili oil, and ravigote vinaigrette.

White vermouth braised leek tart on puff pastry, soft boiled eggs and thyme.

Caramelized sweet onion tart with rosemary and anchovy creme fraiche.

I hope to lend my skills to an endeavor that brings people together, invigorates the senses, and gives the community something to celebrate.

Schedule a Consultation

Let me create a personalized dinner for you and your loved ones in the comfort of your own home or vacation rental. I do the menu, cooking and clean up, giving you back the time to relax and enjoy. Feel free to contact me with any questions you may have. You can reach me by email adamsmallcooks@gmail.com or by phone at +1(415)606-1268

Name

First Name

Last Name

Event Date

YYYY

Describe what you have in mind for the event. Please include event date, number of guests and any dietary restrictions or food allergies.