Adam Bortolussi is the Executive Chef at Forbes Mill Steakhouse in Danville, CA. With 7 years of culinary experience, Chef Adam Bortolussi has gone from the casual confines of corporate catering and BBQ, to rapidly gaining notoriety throughout the Bay Area.
Bortolussi studied at the Professional Culinary Academy where he earned a Diploma of Essential Professional Culinary Skills in August 2008. While studying at PCA, Adam worked as a Sous Chef at restaurant James Randall in Los Gatos, assisting in all major aspects of kitchen management and food service. In September 2009, Adam joined Forbes Mill Steakhouse as Sous Chef, eventually progressing to Executive two years later.
Adam was featured in the 2012 Child Advocate Society Fundraiser: Star Chefs and the Wines they love. He was also a main contributor to the Save Mount Diablo fundraiser in 2012, and has been involved with various events for East Bay Gourmet Magazine.
Adam prides himself on his pursuit of new and exciting food trends. He is always experimenting and learning, and is still on a quest to find or create the ultimate dry rub recipe for ribs.