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Vincenzo Adamo

The Leopard Executive Chef

Born and raised in the beautiful southern Italian city of Naples, Vincenzo graduated from the highly regarded culinary school of Roccaraso. Having completed several restaurant internships during his years of study, he acquired a real passion for the art of Italian cooking. Vincenzo started his professional career at a very young age as a line cook for a catering company that served Italy’s famed Amalfi Coast patrons. After a year, he moved to Venice where he worked as a Sous Chef at the Stella Maris Resort, and subsequently to the United Kingdom, where he worked for the next three years as Executive Chef at the newly opened Italian restaurant, La Galleria. Two years later, Vincenzo decided to follow his long-held dream to work in the United States. In 2022 Vincenzo joined The Leopard at des Artistes team as Sous Chef, and in 2024 has been promoted to Executive Chef.