Chef Biography
Jamie Adams was born in Atlanta, but his passion for Italian cuisine was fueled by his New Orleans mother who was a fabulous cook in her own right.
While studying music, biology and English literature at Georgia State University, he simultaneously worked for the Mad Italian Restaurant in Atlanta. Following school in 1985, he found himself in Italy working his way through restaurants, hotels and resorts, eventually working at the Michelin-starred Locanda Del Sant Uffizzio near Asti, and then at Restaurant Ceresole in Cremona. He even taught a 5-day cooking course in Italian at Venice’s grand hotel, the Hotel Cipriani.
With skills in Italian preparation learned, he returned to Atlanta to work for Buckhead Life Restaurant Group, first at their Cappriccio (now Pricci) as sous chef, and then in 1993 as executive chef of Veni Vidi Vici. In 1995, the Great Chefs television team showed up to tape Chef Adams for the Discovery Channel’s Great Chef of the South series.
Veni Vidi Vici closed in early 2015, and Chef Adams along with General Manager Leonardo Moura, opened their new restaurant, il Giallo Osteria &Bar (“yellow” and “mystery” in Italian), in November of 2015.
Recipes
Gnocchi Stuffed with Fonduta in Parmesan Cheese–Cream Sauce
Serving: 4 Print Gnocchi Stuffed with Fonduta in Parmesan Cheese–Cream Sauce By Great Chefs November 10, 2015 Fontina cheese is transformed into enriched pencil-sized strips. These are pressed, one at a time, to similar strips of gnocchi dough, then cut into the individual gnocchi pieces, giving each piece of gnocchi a hit of cheese. The […]
Roasted Guinea Hen with Summer Squash and Porcini
Serving: 4 Print Roasted Guinea Hen with Summer Squash and Porcini By Great Chefs September 28, 2015 This classic Piedmontese guinea hen, squash, and mushroom preparation gains some of its subtle flavor from infusing the cooking oil with a little garlic and rosemary just before cooking the mushrooms and the hens. Ingredients Guinea Hens Guinea […]
Panna Cotta alla Piemontese (Cooked Cream Piedmont Style with Pecan Cookies)
Serving: 6 Print Panna Cotta alla Piemontese (Cooked Cream Piedmont Style with Pecan Cookies) By Great Chefs September 27, 2015 Jamie Adams has taken a traditional Italian dessert and added his mother’s pecan brittle and cookies, a New Orleans touch. Chilled pots of vanilla cream are topped with caramelized sugar, then sprinkled with caramel dust […]