Adam Meyer
Brasero | Chicago
SEPTEMBER 2024
Born and raised in Illinois, Adam Meyer’s first industry gig was at a Jimmy John’s when he was 16 years old. Meyer quickly fell in love with the face-paced, collaborative environment, but a career in the restaurant industry felt unrealistic. So, as an adult, he relocated to Iowa and got a job as a life insurance salesman. After the sudden loss of his brother, however, Meyer found himself re-examining his career and his life. He quit his job and decided to return to the kitchen. He relocated to Antioch, Illinois and got a dishwashing job at Ellie’s Deli. Looking to challenge and immerse himself in a larger market, he moved to Chicago and joined the team at Johnny’s Grill in Logan Square, eventually becoming garde manger. Meyer then moved to Gibsons Bar & Steakhouse as a line cook where, over the next three years, he learned valuable lessons and techniques from his fellow cooks. Next, he accepted a line cook position at the farm-to-table Bucktown restaurant, The Bristol, under Rising Stars alum Todd Stein, going on to run the extensive pasta program and rising to the role of executive sous chef.
When the pandemic arrived, Meyer took the opportunity to reset and take a much-needed break. Once lockdowns started to lift, he began barbacking and bartending at Little Victories and Spilt Milk, eventually designing a to-go program for the bars. Meyer felt content to stay behind the bar, unsure if he wanted to return to the kitchen, but when Chef John Manion of El Che Steakhouse & Bar offered him a chef de cuisine position, he couldn't resist the exciting opportunity. He assumed leadership of the Argentinian steakhouse, guiding the kitchen through the tail-end of the pandemic. Now, Meyer has moved his attention to the group’s latest spot, Brasero, which opened February 2024. At the Latin-inspired, seafood-forward restaurant, Meyer is focused on strengthening and supporting the new concept while incorporating his Italian and Hungarian roots into the menu.
