Locally born and raised, Chef Adam Pechal has been working in restaurants for nearly half his life. In a pursuit to gain acceptance to the top rated Culinary Institute of America in upstate New York, Adam began working the local restaurant scene in places such as River City Brewing Co. and Ristorante Piatti. After graduating in the top of his class in 1997, Adam continued his culinary odyssey from coast to coast by working for some of the country's top chefs. Drawn to Southwestern regional cuisine, he worked first in Washington D.C. for the founder of modern Southwestern cuisine, Mark Miller, at Red Sage. Venturing to the Northwest, landing in Seattle, he worked for James Beard Award winning chef, Christine Keff, at her authentic Latin American restaurant Fandango as well as her ever-popular restaurant Flying Fish. Finally, Adam settled in the culinary hub of Napa where he found inspiration from Thomas Keller at his French Bistro, Bouchon, and from Italian cuisine icon, Donna Scala, founder of the original Ristorante Piatti, at her restaurant Bistro Don Giovanni. Along with his culinary experiences in Napa, Chef Adam sampled many wines from Carneros to Healdsburg which is shown on his eclectic yet sophisticated wine list. Returning to Sacramento, Chef Adam has been involved in many local restaurant openings. Teaming up with the Paragary Restaurant Group Adam assisted them with the opening of Esquire Grill as their original grill cook and eventually sous chef. He also assisted Kurt Spataro with the opening of Sammy Chu's as one of their main wok cooks where Adam was able to build his repertoire of Asian cuisines. Adam also joined the Haine's brothers on their second endeavor, the ever-popular Riverside Clubhouse. With these plus other restaurant openings under his belt Chef Adam was primed to launch his own concept, Tuli Bistro.

Since 2007, Tulí Bistro is a neighborhood restaurant which provides guests an ever-changing variety of seasonal dishes under the leadership of Chef/Owner Adam Pechal. In a modern yet casual atmosphere, Tulí's skilled chefs engage and educate diners from behind the exhibition line as they cook, always happy to discuss the ingredients, techniques, and sources of food involved in creating every meal. Not only are Tulí's ingredients high-quality and ecologically sound, but Tulí takes pride in making nearly every component of a dish in-house: from handcrafted pasta, to rich stocks, savory sauces, and fresh salad dressings. Tulí's menu highlights Sacramento Valley produce; indeed, to Chef Pechal it is unthinkable to not eat seasonally and from local farms in an area as agriculturally rich and diverse as the Central Valley. Tulí's beef, pork, and chicken suppliers have been carefully chosen by Chef Pechal as well, and are what he considers the very finest available: humanely raised, certified organic, less-processed, and non-GMO. Beyond the restaurant, Tulí often takes its cuisine on the road as well, either providing services as Tulí Catering with its mobile smoker and wood-fired oven, or donating its food and time to the community.

Now as we re-anchor a historic corner in Sacramento Chef Adam has opened RESTAURANT THIR13EN in The Sterling Hotel. With a passion that matches his appetite THIR13EN will showcase a love of local and seasonal foods with a community table to break bread as we once often have.

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