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Meet Chef Adam Hill

Meet Chef Adam Hill

Eataly Magazine recently stopped by the kitchens to talk to Adam Hill, the chef de cuisine of Manzo at Eataly NYC Flatiron. While he was testing recipes for the revamped butcher-focused restaurant, Chef Adam took a few minutes to tell us what inspires him!

At Eataly, we are proud to work with world-class chefs who transform simple, high-quality ingredients into the delicious dishes in our restaurants. We want you to get to know the people behind the food, so we interviewed Chef Adam about his lifelong love of cooking.

When did you know you wanted to be a chef?
I started cooking at a pretty young age, making dinner for my family when I was 10 or 11. Around that time, I started watching Food Network shows like Molto Mario and Essence of Emeril. When I was 16, I started working at a neighborhood restaurant, Lucibello's in West Haven, as a prep cook. It was there that I realized I loved cooking and continued to work all through high school.

Did you train at an institute?
Yes went to the Culinary Institute of America in Hyde Park, New York, for four years.

Tell us about your past professional experience.
In high school, I worked at Lucibello's. I did my CIA internship at a restaurant called The Island Mermaid. I worked at a couple places while I was at school — The Stanwich Club in Greenwich, Connecticut, and Courtside Café, the student-staffed restaurant on campus.

When I graduated, I moved to New York City and started working at Eataly. I helped open Il Pesce, starting at oyster station and working my way up to sous chef. From there, I went to Manzo and worked my way up from line cook under (now Executive Chef) Fitz Tallon, to become chef de cuisine at Manzo for about a year and a half now.

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What is your specialty Italian dish, and why?
At work, I'm all about grilling different cuts of prime meat — it's all about simplicity. At home, my go-to is Spaghetti Cacio e Pepe because it's the perfect thing to make late night after work.

What ingredients are you craving the most right now?
Ramps because the season is almost here, and they are only available for a short time.

Do you have any quirks that your team teases you about?
It would probably be the amount of coffee I drink or impersonating others' voices.

If you weren't a chef, what profession would you have?
It's hard to say because I've wanted to be a chef for as long as I can remember. Maybe a writer – I liked writing in school.

Tell us a behind-the-counter secret about Eataly!
Our crew does an amazing job getting so much food produced out of such a small space.

Piacere di conoscerti, Chef Adam: nice to meet you!

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Taste Chef Adam’s delicious dishes at Manzo! Our butcher-focused restaurant is open with a completely redesigned menu, beverage program (vermouth bar, anyone?), and even butcher room. Book your table!