Brasero’s Chef Adam Meyer is a 2024 StarChefs Rising Star

West Town’s newest South American eatery Brasero has yet another reason to celebrate since opening just eight months ago. Along with being named on several lists as one of the hottest new restaurants in Chicago, Brasero’s Chef de Cuisine Adam Meyer was recently honored in the StarChefs Rising Stars 2024 Class. The awards program named eighteen other professionals in Chicago’s culinary scene, including chefs, bakers, restauranteurs, bartenders, and sommeliers. 

“It’s really cool to be recognized amongst my peers,” said Chef Meyer. “The recipients of the awards include some special chefs that do a lot of great stuff, so to be recognized in that same lineage as them is a very gratifying and humbling experience.”

Chef Meyer works alongside Owner and Executive Chef John Manion, with whom he worked previously at El Che Steakhouse & Bar. At Brasero, Chef Meyer oversees the menu's development with the help of his team, including Sous Chef Zach Hertz and teammates Brandon Bonilla and Eduardo Cadena. 

With almost a decade of experience in the industry, Chef Meyer explains how his time at Brasero is especially rewarding, saying, “This is the first restaurant I’ve opened from scratch. I was in this building before it had any tables, chairs, or light fixtures. It was a completely different restaurant back then. It’s special seeing it grow from nothing into what it is now and that was the hardest thing I’ve ever done in my life, which makes it even more special. The experience pushed me to my limits when I didn’t even know it was possible.” 

Since opening last winter, Brasero was notably named in Robb Report’s “10 Best New Restaurants in America.” Brasero also ranked in both Eater and Modern Luxury’s “Hottest New Restaurants in Chicago” lists.

Two of Chef Meyer’s favorite dishes on the menu are the Whole Grilled Branzino and the Grilled Prawns. According to Chef Meyer, the Branzino was created by his teammate Eduardo and comes with marinated grapes, red onions, fried garlic, and champagne vinaigrette. The prawns also boast no shortage of flavor with charred green onion salsa, Malagueta pepper puree, and Brazilian chile crisp. 

Along with a mouthwatering menu, Brasero features a wine list created by wine director Alex Cuper. The list showcases one hundred bottles of South and Central American wines all under $100 each. 

Rather than having a favorite wine pairing with his dishes, Chef Meyer explains his preference for keeping an open mind when it comes to wines: “Last month, we did a summer of Pais [Chilean] wines and we got to taste a lot of those with different foods and that was eye-opening for me. I think that wine, like food, is a creative expression. You can use it a lot of different ways.”

Visit Brasero at 1709 W. Chicago Avenue and learn more about the restaurant on its website.