We’re looking forward to introducing you to Adam Pusateri. Check out our conversation below.
Adam, really appreciate you sharing your stories and insights with us. The world would have so much more understanding and empathy if we all were a bit more open about our stories and how they have helped shaped our journey and worldview. Let’s jump in with a fun one: What battle are you avoiding?
When we opened Ingrano Restaurant & Events we aimed to fill a void rather than supplementing the market with more of the same. The hard part (or battle) of pioneering an idea like that is how long it takes to get customers on board with what you are trying to do and what you are met with when looking at the menu and pricing initially.
We do feel as if we can get someone in the door and through a dinner they are convinced and usually very excited about what we are trying to do but with Annapolis being a smaller town its a slow burn and hard not to just give into being another fast casual spot focusing on some of the local favorites. We hope to bring a new and creative dining option with a slightly elevated service and presentation to help bridge the gap of the adventurous diners that end up seeking a culinary experience in D.C. vs staying local.
Through tasting menus, pop-up events, and collaborative chef dinners, we aim to create a vibrant, ever-changing dining experience. These events allow our team and fellow local chefs to explore new ideas, share diverse culinary traditions, and push creative boundaries. Annapolis is a small town with a diverse community, and we’re passionate about connecting guests to global flavors, techniques, and cultures—all through the art of food.
Can you briefly introduce yourself and share what makes you or your brand unique?
I’m the Chef/Owner of the InGrano brand, founded with the intention of bringing something new to my hometown of Annapolis. Growing up in a big Italian family, I learned early on how powerful food can be in building connection. But as I pursued a culinary career, I noticed a gap—few local restaurants were truly chef-driven, and mentorship was limited.
That realization led me to seek opportunities outside Annapolis, working alongside chefs who pushed boundaries, explored bold techniques, and constantly reimagined ingredients. When I returned in 2020, I found a culinary scene on the verge of transformation—and I knew I wanted to be part of it.
InGrano is my way of contributing: a brand rooted in innovation, collaboration, and community. Through our bakery and restaurant, we aim to elevate Annapolis’ food culture, support fellow chefs and restaurants, and offer guests something both familiar and fresh one meal at a time.
Great, so let’s dive into your journey a bit more. What part of you has served its purpose and must now be released?
Early on, I found purpose in cooking and took pride in nourishing others through food. As I gained experience in kitchens across the country, my identity became deeply tied to that craft. But I’ve come to realize that achieving my larger vision means stepping back from doing it all myself.
True success now looks like mentoring others—sharing what I’ve learned, creating opportunities to work with new ingredients, and passing on techniques that shaped my own journey. It’s about growing a team, not just a menu, and building something bigger than any one chef.
Was there ever a time you almost gave up?
Well Id say that the first 2-3 years of business I had many more times then I care to admit in thinking that I need to throw in the towel. I took the long drive across the country in February of 2020 to end up in Annapolis the first week of March after signing the lease of what now is InGrano Bistro Bakery. March 9th is when the world started to shut down ultimately delaying our already under funded project by 9 months.
The years that followed was the most intense learning experience of my life. I wasn’t just figuring out how to open my first restaurant—I was trying to do it in a world that had completely changed the industry. Curbside pickup, to-go meals, and a new kind of hospitality became the norm. Finding and keeping staff was, and still is, one of the biggest challenges in an industry already built on razor-thin margins. In a small labor pool like Annapolis, it often felt like a bidding war just to build a team.
All that to be said the bakery made it through and I learned extremely valuable lessons throughout those first few years that made me glad I didn’t give up.
Alright, so if you are open to it, let’s explore some philosophical questions that touch on your values and worldview. Is the public version of you the real you?
Yes and to be honest, being the face of InGrano isn’t something that has come naturally. I grew up in the “back of house,” where my focus was always on the food, not the spotlight. I believed in hospitality, but I expressed it through what came out of the kitchen—not necessarily by connecting with guests face-to-face.
Then COVID hit, and like so many of us, I had to adapt fast. It was a crash course in showing up, being present, and making people feel seen and appreciated. Its still a challenge I try and force myself to face daily because I naturally want to gravitate toward what’s happening in the kitchen with the food!
Before we go, we’d love to hear your thoughts on some longer-run, legacy type questions. If you knew you had 10 years left, what would you stop doing immediately?
I often think of retiring in a one man kitchen so that I can just cook everything and have fun on a daily basis, I miss being a cook often. I think if somebody told me I had 10 years left I would just start that retirement plan early! hahah
Contact Info:
- Website: https://www.ingranoannapolis.com
Image Credits
All in house photography
so if you or someone you know deserves recognition please let us know here.
