Locally born and raised, Chef Adam Pechal has been working in restaurants for nearly half his life.  In a pursuit to gain acceptance to the top rated Culinary Institute of America in upstate New York, Adam began working the local restaurant scene in places such as River City Brewing Co. and Ristorante Piatti.   

After graduating in the top of his class in 1997, Adam continued his culinary odyssey from coast to coast by working for some of the country’s top chefs.  Drawn to Southwestern regional cuisine, he worked first in Washington D.C. for the founder of modern Southwestern cuisine, Mark Miller, at Red Sage. Venturing to the Northwest, landing in Seattle, he worked for James Beard Award winning chef, Christine Keff, at her authentic Latin American restaurant Fandango as well as her ever-popular restaurant Flying Fish. 

Finally, Adam settled in the culinary hub of Napa where he found inspiration from Thomas Keller at his French Bistro, Bouchon, and from Italian cuisine icon, Donna Scala, founder of the original Ristorante Piatti, at her restaurant Bistro Don Giovanni. Along with his culinary experiences in Napa, Chef Adam sampled many wines from Carneros to Healdsburg which is shown on his eclectic yet sophisticated wine list. 

Returning to Sacramento, Chef Adam has been involved in many local restaurant openings. Teaming up with the Paragary Restaurant Group Adam assisted them with the opening of Esquire Grill as their original grill cook and eventually sous chef. He also assisted Kurt Spataro with the opening of Sammy Chu’s as one of their main wok cooks where Adam was able to build his repertoire of Asian cuisines. Adam also joined the Haine’s brothers on their second endeavor, the ever-popular Riverside Clubhouse. With these plus other restaurant openings under his belt Chef Adam was primed to launch his own concept, Tuli Bistro.