About

Adam Sobel, an accomplished culinary professional has spent over 14 years as a driving force behind MINA Group as partner and Executive Chef. His culinary voyage began at the renowned Culinary Institute of America in Hyde Park, NY, where his fervor for cooking was transformed into a refined craft. Under the mentorship of culinary titans like Gunter Seeger, Charlie Trotter, Daniel Boulud, and Guy Savoy, Sobel absorbed a treasure trove of knowledge, laying the groundwork for a stellar career.

In 2003, Sobel burst onto the Las Vegas scene, playing a crucial role in the inception of the James Beard Award-winning Bradley Ogden at Caesars Palace. His stint as chef de cuisine at Guy Savoy further cemented his reputation as a culinary trailblazer, merging classical traditions with cutting-edge techniques to craft memorable dining experiences.

By 2011, Sobel had relocated to Washington, DC, taking the reins at Chef Michael Mina’s Bourbon Steak. This marked the dawn of a dynamic collaboration with Chef Mina and the MINA Group. As executive chef, Sobel's influence spanned the group’s impressive roster of over 40 restaurants worldwide, steering their culinary vision with masterful precision.

His recent ventures, including the 2023 debut of the celebrated Sorelle in Charleston, SC, and the spring 2024 unveiling of Bourbon Steak at the iconic Essex House on Central Park South, underscore his relentless quest for culinary excellence. Sobel’s career is studded with accolades, most notably being crowned the “King of Porc” at the esteemed Grand Cochon during the Aspen Food and Wine Festival in 2014.

With frequent appearances on various television programs, Adam Sobel has firmly established himself as a culinary icon. His creative genius and culinary expertise shine brilliantly in every dish he crafts. His story is one of passion, innovation, and an unwavering commitment to the art of cooking, making Adam Sobel a true luminary in the culinary world.

  • San Francisco Chronicle 3.5 Stars 2014

  •  San Francisco Chef of Year 2016

  • 2013 Grand Cochon Winner “King of Porc”

  • Guest Judge on TVFN “Chopped”

  • 3 Star review Washington Post, 2012

  • Best Fine Dining Restaurant RAMW “Rammy” 2012

  • Nominated Rising Star Chef 2012 RAMW

  • Chef Chair for 2012 St Jude Gala

  • Chef Chair for American Treasure and Made In America 2012

  • 3 Star Review Washingtonian, 2011

  • “Restaurant of the Year” DC Modern Luxury

  • Mobil 4 Star Award, 2 consecutive years

  •  Top 40 Chef’s under 40        

  • Michelin Two Star recipient, Guy Savoy, Las Vegas Red Guide, 2006,2007

  • Vegas Magazine “Chef to Watch, Up & Coming Rising Star”, 2007   Vegas Magazine “Molecular Gastronomy”, featured article  

  • Culinary Trends Magazine, featured article

  • Voted Best Burger in America by Forbes Magazine 2012

  • 5 times participant in James Beard House, NY                                 

  • Participated in $50k demo for TVFN pilot as well as Bravo’s Top Chef Masters 

  • Frequent television and local news appearances, including cooking demonstrations, restaurant media events coverage, and public relations/community activity. NBC/CBS/ABC

KEEP UP WITH ME ON THE IG @Asobel

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View fullsize At 16 years old I watched my mentor flute a mushroom behind his back with a 10 inch chef knife. I still can’t do that and scared to even try at this point in my life but I did knock this out with a Chef knife. Gerald and I would buy cases of mu
View fullsize Frankie peeping my Nana Pies ... don’t worry @sweetesony @knolan777 @sunsideofthmoon @rahduke2 she didn’t touch them and they are in route for celebration.
View fullsize The Old Backyard Burger cooked over charcoal on a shitty Weber grill. The flavors of this damn thing are so nostalgic and satisfying. Bacon, American Cheese, Swiss, Lettuce, Red Onion, Relish, Mustard and Ketchup on a Toasted Brioche Bun.
View fullsize Spicy Mezze Meniche “Alla Vodka” with Peas and Prosciutto coming soon to the Mina Family Kitchen menu.
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View fullsize Though times are tough and filled with uncertainty it’s nice to connect with your loved ones and find some simple joys. Perfect night here in Vegas to sit outside, smoke my favorite cigar, have a Balvenie on the rocks and play some online poker
View fullsize Made a nice Zucchini Marinara Grandma Pie with my favorite ingredients from our dearest friends at Bona Furtuna. The generosity shown to our Mina Family has been overwhelming and emotional in a very special way. Thank you Brian, Agatha, Steve and Mim

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