brothers1.jpg
plating action.jpg
brothers1.jpg

Bio


who we are

SCROLL DOWN

Bio


who we are

 

Brothers Adam and Adrian Weisell are American food and beverage professionals who spent their formative years as expatriates in Italy. Growing up playing soccer among the vineyards and olive groves in the hill towns south of Rome left indelible impressions on them, which ultimately led to an infatuation with “old world” flavors, traditions, and stories. They started Aurelia Pop Up Osteria in February 2016 as an expression of that passion and it is a journey that has only just begun.

 

Adam Weisell

Adam was drawn to the family kitchen at a very young age and the first dish he learned to make was Spaghetti alla Carbonara; to this day it remains one of his favorites. He moved to the U.S. in 1995 to attend Bard college, but he found his true calling as a professional cook during a summer break he spent working in local restaurants. In New York City he worked at a number of the top chefs in the business; Mark Ladner at Mario Batali’s Lupa, Sara Jenkins at both 50 Carmine and Annona, Jonathan Waxman at Barbuto and Ignacio Mattos at Il Buco, to name a few. He ran the kitchens as executive chef both at  Aurora in Brooklyn and 54 Mint in San Francisco, though his most recent gig was as chef instructor of Eataly’s cooking school La Scuola in Chicago. Adam has recipes published in the New York Times, he has participated in many prestigious culinary festivals and food-centered media and he promotes awareness of Italian cooking and ingredients throughout the country.

 

Adrian Weisell

While in graduate school Adrian naturally found work as a server in some of New York’s best Italian restaurants. What started as a day job turned into a genuine passion as he was exposed to one of the city’s most influential wine lists at Il Buco. There he was promoted to floor manager and sommelier, honing his skills with the 3000 bottle international list. In 2013 Adrian was promoted to Head Sommelier at the newly opened il Buco Alimentari, which later received three stars from the New York Times. In that high volume and breakneck pace he oversaw a dynamic by-the-glass program with constant turnover of exceptional offerings. He made connections with some of the most important wine professionals in New York and many globally influential wine makers. Adrian made several trips to wineries in Italy, visiting Montefalco, Etna, and Franciacorta, which gave him a more personal perspective on not only these zones but wine making in general. At il Buco Alimentari he played a fundamental role in developing the wine program and it allowed him to become an expert in Italian wines, especially with authentic, territory-driven selections.

 
plating action.jpg

Newsletter


Newsletter