Adam Walsworth

Formulating fare with a fervor for flavor

Adam Walsworth, executive chef of Osteria Fasulo in Davis, got his start as a prep cook more than 12 years ago. Once discovering the culinary light in a flavorful sauce he tasted, Walsworth never let what he didn’t know stop him from learning and succeeding with food.


Where did your culinary career begin?
Tucson, Arizona at a restaurant called Hacienda del Sol. I studied under Albert Hall, a French-trained, Michelin-star chef. The first year I wasn’t doing much— dishwashing, prep, learning how to use a knife––just working in the back of the kitchen. After about a year, Hall opened an apprenticeship. I got in his face about it and told him, “You have to pick me. I don’t care what I gotta do, you have to let me be your apprentice.” And he did. I worked hard.

What made you want to become a chef?
My mom was a terrible cook, the things she would make… awgh! I can’t even describe it. At Hacienda del Sol, the guy who was showing me how to heat up and place [sauces] said to me, “Everything you touch, taste it. If it doesn’t taste good, the chef is coming after you.” I can remember the exact experience. We had 12 different sauces and I was tasting all of them, thinking, “Wow, this is incredible.” I realized food didn’t have to taste like fast food or my mom’s. It can taste spectacular.

What are your favorite meals or places to eat?
I like places that are quaint like [Osteria Fasulo]. Places where I can feel that someone cares about my experience there. One of my favorite places is The Kitchen in Sacramento.

When are you happiest?
When I’m with my children.

What do you do just for fun?
I actually take care of a quadriplegic, Dave. I get him ready for the day and put him to bed at night. We have a good time hanging out. He is quite an interesting character. He is the main prosecuting attorney for the DA’s office in Sacramento for felony cases on appeal.

What three people would you love to have over for dinner?
Thomas Keller, because he’s only the most incredible chef ever; many of my culinary philosophies and ideas come from his teachings. Michael Ward, my sous chef of four years; the guy has one of the most talented palates of anybody I’ve ever known. George Bauh, strictly because he’s my godfather, likes good food and I’d like to impress him.

Tell me about your idea of the ultimate dining experience.
When every bite is powerful and different from the previous bite. You take that first bite, and you can’t wait to have another. That first bite just blows your mind, and the second bite is just as incredible. But then you have another course, something that pushes your mouth in another direction. This way, your mouth is constantly teased. By the time you’re done, you’re stuffed, but your mouth is still entertained. It’s a way to make food mess with your head in a way that you’re not really eating to get full; you’re eating to keep teasing yourself. It’s the ultimate culinary experience.

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