Chicago native Adam Siegel has worked for three James Beard Award-winning chefs. Formative training came with his mentor, Paul Bartolotta, at Spiaggia in Chicago. Siegel then studied for two years with Julian Serrano at Masa’s in San Francisco, followed by a year in San Domenico di Imola, Italy with Michelin two-star chef Valentino Marcattili.
Siegel returned to open Olives in Washington D.C., with Todd English. In 2000, he was named chef de cuisine for Bartolotta’s Lake Park Bistro in Milwaukee. Promoted to executive chef in 2003, he now oversees the kitchens for both that bistro and Bacchus - A Bartolotta Restaurant. In 2008, Siegel received a James Beard Award for Best Chef: Midwest.