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    Adam Berger

    Crafting artisan pasta with culinary expertise at Rallenti Pasta. We Co-Manufacturer both Wheat & Gluten Free-Allergen Free Dried Pasta.

    Adam Berger is a seasoned Chef with a background in business, holding a Bachelor of Science degree in Marketing & International Business from New York University. He pursued an Associate's degree in Culinary Arts at the Scottsdale Culinary Institute and honed his skills further through training at 3 Michelin-starred restaurants in Italy.

    With a passion for pasta making, Adam has amassed 26 years of experience in the restaurant and food industry. His professional journey includes roles as a Partner at Montelupo, Company Owner at Rallenti Pasta, Co-Owner at 24th&Meatballs, and as a Restaurant Owner at Tabla.

    Adam Berger
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    Location

    Portland, Oregon, United States