© 2019 by Elaine Adamek

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Meet Chef Elaine Adamek

Growing up in a traditional Taishan/Chinese family, I have experienced all sorts of exotic Chinese dishes.  My most memorable experience was eating a snake’s gallbladder in one of my dad's gourmet soups. It was so bitter!  Even though it was not my favorite delicacy, I felt incredibly privileged to taste such a rare dish.  I was fascinated by this experience because my dad taught me its valuable benefits as it's traditionally used to heal sore throats and coughs. 

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I'm the executive chef and owner of Olive It.  I worked in finance for 7 years before finally pursuing my culinary passion -- graduating from The New School of Cooking in Culver City, Los Angeles. 

 

During culinary school, I worked at Thomas Keller's Bouchon Bistro, a Michelin star rated restaurant in Beverly Hills.  It was an incredible experience because I had the privilege of working alongside one of the best chefs in the world, learning the meticulous skills and techniques of fine dining.   

 

As a chef, I love the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Olive It presents recipes that are classic and simple; a twist of the home-style Chinese cooking I grew up with and the unique California flavors I've grown to cherish. 

Lobster week at school