Philadelphia-area native Adam DeLosso took his early passion for food to the Culinary Institute of America, where he graduated cum laude with degrees in culinary arts and baking and pastry. He returned to Philly for a few years to work at The Four Seasons and on the opening team of Tony Clark’s and then moved to France to delve more deeply into pastry at the Valrhona Chocolate School.
With the drive to grow even more, DeLosso returned stateside, but this time to Michelin-star studded Napa Valley and San Francisco, working at Thomas Keller’s The French Laundry and Aqua. The East Coast eventually summoned him home, and DeLosso spent time in The Four Seasons and Quince in New York City before returning to Philly for good.
DeLosso first joined Starr Restaurants, opening Morimoto and Jones, in addition to working stints at La Boheme, Opus 251, Moshulu, and SCC Restaurant Group. In 2009, DeLosso opened Garces Trading Company as chef de cuisine and has worked with Rising Star Chef Jose Garces since. Now chef de cuisine of Garces Catering, DeLosso’s versatile background helps him lead a team to execute custom menus for Philadelphia’s finest events.