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.
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.