Adam Leonti

Adam Leonti is the Executive Chef at Cucina Alba and Alba Accanto, two of Chelsea’s newest and
prominent Italian-inspired dining concepts. Chef began his culinary journey at the age of fourteen, in Portland, Maine, working for an Italian members-only club before earning a culinary education from Walnut Hill College in Philadelphia. After working for the renowned Stephen Starr, Le Bec Fin, and the Four Seasons, Chef Leonti assumed the position of Chef de Cuisine at the acclaimed Italian restaurant Vetri. To further develop his passion for Italian cuisine, Chef Leonti spent eighteen months in Bergamo, Italy, at the renowned Michelin-starred restaurant Osteria della Brughiera Notably, his time at Vetri awarded him a Forbes “30 Under 30” award, Eater’s “Young Guns” recognition, and a “Four-Bell” rating from the Philadelphia Inquirer. Prior to his tenure at Prince Street Hospitality, Chef Leonti served as the Executive Chef at celebrated New York City dining destinations such as Sessanta, Sofia’s, Leonti, and Pasquale Jones, garnering rave reviews from celebrated institutions like MICHELIN Guide, Forbes, Bon
Appétit, The New York Times, and Eater. His knowledge of food science also led him to the Brooklyn Bread Lab, an experimental bakery, where he taught classes, milled flour, crafted pastries for the local community, and co-authored the book Flour Lab.

Chef Leonti thoughtfully brings his culinary expertise to Cucina Alba and Alba Accanto, curating
inventive, seasonally-inspired menus that showcase the best of Italian ingredients and working with top purveyors like DiPalo Fine Foods for fresh daily burrata. His signature cooking style strikes a delicate balance between authenticity and invention, presenting diners with a unique New York City food offering with an Italian flair. Highly regarded for his creativity, Chef Leonti’s dishes are a testament to his tireless efforts to revolutionize how city diners interact with Italian fare, meticulously threading the needle between American and Italian modes. When he’s not cooking or traveling to Italy for inspiration, Chef Leonti hones in on his passion for vintage Italian bicycles and enjoys the peacefulness of birding in Prospect Park.