Chef Adam Bokal was born and raised in the Santa Clarita Valley. He has spent his
adult life in the restaurant industry with experience in the front, and back of the
house, both savory and sweet. A graduate of the Le Cordon Bleu institute for
culinary arts, Chef Bokal has spent his career working in casual fine dining
restaurants specializing in French, American, and Italian, both here in California and
abroad. He has worked his way through the Santa Monica, and the Beverly Hills
areas to Hawaii, Costa Rica, and Europe. Only to return to his home to work at
places such as Mixers Restaurant, TPC at Valencia, and Sisley Italian Kitchen. His
philosophy when it comes to food is precision in technique and poetry in approach.
He chooses only the best ingredients available and lets them speak for themselves.
As he has said, “the ingredients are the star of the show. Its my job not to mess it