Hometown: Hilton Head Island, S.C.
Background: During his time at the Culinary Institute of America, Chef Cobb was invited to work with top New York chefs including, Daniel Boulud and former Bon Appétit chef, Robert Cacciola. In addition, he was also awarded the opportunity to partake in a three-week food-and-wine seminar throughout much of Italy.
Cobb as one of 20 international culinary professionals who participated in a one-year intensive training program in Spain, which began in August of 2008. Throughout the year, Adam had the opportunity to apprentice under the influence of renowned chefs, Santi Santamaria, Paco Roncero, Pepe Rodriguez-Rey and Ferran Adria.
Cobb’s training proved important at Glasshalfull, located in Carrboro, N.C. The restaurant already was known for offering small, tapas-like plates to accompany its extensive wine offerings. He said he plans to continue working with local farmers to create fresh, seasonal dishes.
Most memorable kitchen experience: Hosting the San Pellegrino the World’s 50 Best Restaurants in 2008. Cooking for the most recognized chefs in the world was the biggest challenge I have faced so far.
Best thing about the Columbus dining scene: To me, as a chef, the most exciting part about the Columbus dining scene is the diversity of dining available. The North Market alone has a plethora of tasty options showcasing local and regional delicacies.