The Bar Bank
- Del Mar, CA
- Bartender
- 7 Verified Bookings
Shaan A. said “hired them for our wedding and added more services than we thought we would need and they were able to accommodate us reasonably! they were super on top…”
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Personal/Private chef services and event caterer. Using sustainable and organic meats, produce, fruits and vegetables. Quiet dinner for two, large corporate event, simple BBQ in the back yard, chef Adam is here to take you to a different place with his food, helping you create lasting memories.
I hired Adam to cook dinner for my sister's bachelorette party and he did a phenomenal job!!! The food was incredible; probably the best meal I've ever had! It was the highlight of the trip, and everyone was raving about how delicious everything Adam prepared was! He's passionate about what he does and it certainly shows in what he creates. He was very easy to get a hold of and was able to accommodate different food allergies within the group. He was professional, entertaining and went beyond my expectations. I would absolutely hire him again!
I'd like to personally thank you for such a lovely dinner party in the hall at St. Euphrasia. The food was just wonderful and beautifully presented. We had such a good time with good wine and good food. Your menu was lovely. Thank you so much.
Pam Banken
St. Euphrasia parishioner
Price Range: $10-$120 per person
Gig Length: 60 - 260 minutes
Languages: English, Italian, Spanish
Insurance: $1,000,000 - Liability
A dinning experience like no other, I will bring the food from the land and sea to the kitchen to the table, making and creating memories with an unforgettable experience in dining.
Since Adam Crisafulli was 10 years old, he knew he wanted to be a chef. Growing up in Italian and Mexican families, he was incredibly intrigued how food brought family and friends together and how he could make people happy through food.
He studied Culinary Arts, Sciences and Hospitality at the California Culinary Academy in San Francisco, California. This segwayed him to his first job at the prestigious Valentino restaurant in Santa Monica, California, which at the time was rated #1 Italian restaurant, in the United States by Wine Spectator and Zagat, also considered one of the best Italian Restaurants in the world. There he was trained by Angelo Auriana from Bergamo, Italy who had been helming that kitchen for over ten years.
Learning from Angelo really strengthened Adam’s passion for food and guest satisfaction by stimulating the senses, he learned about balancing flavor profiles, simplicity in plating, keeping it simple to truly bring out flavors of fish, meat’s, fruits and vegetables that were in season, farm to table before it was mainstream.
In 1999 Chef Adam was spring boarded to Las Vegas, Nevada, during that time was coming into its own as a new food mecca on the West Coast. There he opened Valentino’s sister restaurant in the Venetian as Executive Sous Chef, with Executive chef Luciano Pellegrini. Being groomed to become Executive chef, he left Valentino to start his new path at Planet Hollywood Casino and Resort as the Executive Chef at Lombardi’s Romagna Mia. Stints at the famed Il Mulino and Stack Restaurant and Lounge helped to further cement his passion and experience in different Cuisines. Learning from Jean Louis Palladin, Michaele Mazza, Brian Massie and Roberto Donna, just to name a few.
He also was the corporate chef of LEV Restaurant Group, running multiple food outlets and QSR’s throughout the Las Vegas valley, including gourmet burgers, a lobster concept and a health food and juice bar. From there he helmed the Famous Riviera Hotel and Casino as Executive Chef until it ultimately closed its doors
After 16 year in Las Vegas Chef Adam, returning to his native California, believes in sourcing local and sustainable ingredients. Locally grown, locally fished or raised in California which plays a major role in his menu development of contemporary, fun, creative, whimsical food that provide the ultimate guest experience and satisfaction. Once back in California he accepted a job as Executive chef/ Director of culinary overseeing the Long Beach Convention Center, the Aquarium of the Pacific and the Greek Amphitheatre. Here he stabilized a dying culinary program, a lack luster culture and forward thing contemporary California Italian Cuisine, which put a new emphasis on local businesses and seasonal menus, changing twice a year.
Moving across the bridge in the south bay he was put to task to run the culinary department at Trump National Course Los Angeles. He came home so to speak, with this property right next to the town he grew up in, here he show cased his knowledge of food and business acumen to his friends and Family and the guest’s that frequented the club. A seasoned talent with extensive experience in the culinary arena, Chef Crisafulli is committed to delivering great food for one person or for the masses.
And for that reason, he left Trump golf course after only a year to pursue his new goal of being a private chef/ chef instructor. He will no longer be in the corporate world so to speak but creating from the heart in his home and people’s homes, making great food, but especially creating memories and experiences for clients. Chef Adamo now works for private family's, he caters small intimate events to the wild summer BBQ's and everything in between for the masses as well. He teaches cooking classes in his spare time to high school students, home enthusiasts and even private instruction for people just wanting to learn how to cook or how to do it all in the kitchen.
His philosophies have changed now in that he knows he can create memories though food, because it brings people together, it nourishes and has the profound power to give hope. With that being said, as far as his fundamentals and philosophies in food and what he learned, how he learned it and who from, still stays true to his heart when cooking and plating, using techniques of simplicity, letting seasonal ingredients speak for themselves.
n/a
Jean Louis Paladin
Roberto Donna
Brian Massie
Angelo Auriana
Lugiano Pellegrini
working kitchen
satellite kitchen if needed
Shaan A. said “hired them for our wedding and added more services than we thought we would need and they were able to accommodate us reasonably! they were super on top…”
Jessica R. said “I had the pleasure of booking Gian Paolo to conduct a hospitality training at our restaurant and I can confidently say that his expertise and teaching…”
Xavier G. said “The ladies were punctual, attentive, and very friendly not to mention hard workers!! Thank you!”
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