Some chefs are trained in prestigious culinary schools. Others? They’re forged in the heat of Milwaukee kitchens, under the watchful eye of nonnas and line cooks alike.
Meet the Milwaukee native and pasta powerhouse behind Egg & Flour Pasta Bar, Adam Pawlak. He’s a self-taught culinary force born and raised in Bay View. No silver spoons here—just wooden ones, sauce-stained cookbooks, and 20 years of grind.
If the name sounds familiar, it’s probably because you’ve seen him on TV or heard his name come up in passing. He’s kind of a big deal in MKE. He’s flown around the country to compete against the nation’s top chefs and cooking personalities.
He’s appeared on a number of well-known culinary competition shows, including Hells Kitchen Season 19, Super Chef Grudge Match 1, Beat Bobby Flay, and most recently Cutthroat Kitchen: Knives Out – where he took home the W.
Built on Family, Fueled by Food
“My roots are Sicilian—food and family are everything,” he says, flashing that familiar pride so many Milwaukeeans wear like a tattoo. Growing up, the kitchen was the heartbeat of his home. Elaborate dinners, parents and grandparents always cooking—it wasn’t a job, it was a way of life.
He didn’t follow the traditional culinary school route. Instead, he sharpened his skills on the job, flipping burgers, hand-tossing pizzas, and plating fine dining dishes in Milwaukee.
He also traveled over the years to cook in different restaurants and picked up techniques from books, videos, and practice, practice, practice.
The Long Road to Egg & Flour
After 15 years of wearing every hat in the kitchen, from line cook to leader, he took the leap. Egg & Flour Pasta Bar was born inside the former Crossroads Collective, quickly becoming one of Milwaukee’s must-visit pasta spots.
Now, two decades into his career, the menu is seasoned with experience, sweat, and a whole lot of soul.
Beyond the Plate: Cooking Up Community
What sets Chef Adam apart? It’s not just the handmade pasta—it’s the purpose. He’s the founder of the Cooking For Kids foundation which is an official 501c3 that raises money directly for Children’s Wisconsin.
He aims to give back to the community that shaped him. “Cooking is how I share my life,” he says. And it’s clear: Milwaukee isn’t just where he lives—it’s who he cooks for.
Milwaukee Pride
So what does it mean to run a business in Milwaukee? “Everything,” he says. “I love the diversity, the friendliness, the boom in new buildings, music venues, restaurants—it’s all growing, and I’m proud to be part of that.”
He’s got a vision for the city’s future, too: more restaurants, more fresh faces, and a reputation that goes beyond the usual Midwest stereotypes.