As Executive Chef Partner of Eddie V’s Prime Seafood Chicago, Chef Adam Puskorius directs a kitchen staff of more than 25 and is responsible for all menu execution, culinary development and training.
Chef Puskorius has more than 15 years’ experience in the restaurant industry and has been with Eddie V’s since 2011. Before taking on his new position in Chicago, Chef Puskorius spent two years as the Executive Chef Partner at Eddie V’s West Ave. location in Houston, Texas, during which he also helped open the restaurant’s locations in Tampa and Orlando, Fla., in 2013.
After earning an Associate’s degree in Culinary Arts and Hotel Restaurant Management from the Texas Culinary Academy in 2003, Chef Puskorius has been constantly growing and challenging himself to reach new heights in his career. He began as a line cook at Asti Trattoria in Austin, Texas, and worked his way up to sous chef, where his responsibilities expanded to included menu design and operations. He then worked as the chef de cuisine at Mark’s American Cuisine in Houston, Texas, where he managed day-to-day kitchen operations, menu design and scheduling. He credits the restaurant’s namesake, Chef Mark Cox, for helping him launch his career and take his abilities to the next level; during his tenure, the restaurant qualified for the Fine Dining Restaurant Hall of Fame.
Chef Puskorius’ professional culinary past also includes Polo’s Signature Restaurant, Brennan’s Houston and K.C.H Entertainment in Houston where he designed menus and helped open bar/restaurant concepts. Additionally, he has competed in the Chaîne des Rôtisseurs Young Chefs Competition (2008, 2009).
Chef Puskorius will continue to focus his energy on growing Eddie V’s Prime Seafood and is committed to creating a memorable dining experience for all of his guests in Chicago. When not in the kitchen, he enjoys checking out new restaurants, cheering on the Houston Texans, and spending time with his wife, April, and his dog, Rambo.