Adam Greenberg began his cooking career at the age of eighteen under the guidance of Billy Grant of Bricco restaurant in West Hartford, Connecticut. Grant is a renowned chef in the Greater Hartford area and was recognized by the James Beard house on two separate occasions for his culinary genius. Greenberg was convinced by Grant to attend Johnson & Wales University, where Greenberg received his culinary degree. While at Johnson & Wales University, he apprenticed under Loren Falsone and Eric Moshier, two of Food & Wine Magazine’s Best Up and Coming Chefs of 2001, at their restaurant, Empire, which was recognized by Condé Nast as one of the top fifty new restaurants in the world. Spending two years under their close guidance, Greenberg gained the skills and was given the blueprints on how to become a young, successful chef.
After graduating cum laude from Johnson & Wales, Greenberg moved to New York City to work under Tom Colicchio, at Gramercy Tavern, where he spent the next 12 months. While at Gramercy Tavern, which is recognized as one of the top restaurant’s in New York City year after year, Greenberg refined his skills and learned to create his own style of cuisine; Greenberg also learned a lot about the importance of using top quality ingredients as well as how to recreate a dish and make it unique. Greenberg’s career began to evolve, and, by age twenty-two, he moved back to Providence, Rhode Island to become Sous Chef at The Providence Oyster Bar.
The Oyster Bar gave Greenberg the necessary tools to expand his knowledge of local seafood, especially oysters. He created the menu daily, using his creativity to utilize fresh ingredients. Greenberg soon moved on to corporate America with The Capital Grille, a well-respected “power” steakhouse, mostly known for its outstanding attention to hospitality and service. After years of traveling from Florida to NYC, Greenberg returned home to West Hartford to revamp and revitalize the Barcelona experience with the Barteca Restaurant Group in West Hartford center. After nine years as a chef for the Barcelona Group, Adam is currently set to open his restaurant, Coconut Club, in the summer of 2018 in Washington, D.C. Recently, Adam was featured on THE FOOD NETWORK’S CHOPPED for the fourth time, bringing his record to 4-0 and becoming the all-time winner of the show, and will be appearing on Beat Bobby Flay, September 6, 2018.