BIO

About the Chef, Co-Founder, Food Vibe enthusiast:

Rarely do you come across a modern chef whose origin story begins in the music industry.

Mike “Steady” Adasko, known as The Flaming Chefette, was born and raised in Brooklyn and came of age in the record stores and studios of the 1990s and early 2000s. His early career unfolded in music—first behind the the counter as clerk of record shops, then as an intern and project manager working with labels and artists during a formative moment in independent Soul, hip-hop and electronic music. After earning his bachelor’s degree in London, he worked in New York in A&R, marketing, and artist development, contributing to projects including Welcome to Detroit by the legendary producer Jay Dilla. Alice Smith. Masters at Work, Ursula Rucker, Roy Ayers, Omar…you get it.

But the rhythm of kitchens eventually pulled louder than the rhythm of vinyl releases

After years in the music world—including time with The Fader and Cornerstone, Adasko turned his focus fully to food. A formative period cooking in traditional kitchens in Italy deepened his connection to regional Italian cooking: simple ingredients, strong technique, and rustic-ish food meant to be shared around a table. Returning to New York, he entered the world of luxury catering, as a Director Of Catering for private clients, cultural institutions, fashion houses, and large (and small) scale events. Biggest dinner was 650 people (ouch!)

In 2017 he moved to New Orleans, first working with the experimental dining platform Dinner Lab and later serving as regional manager for Resy. But the city’s layered culinary traditions—and its spirit of independence—eventually led him to build something of his own.

Steady Bottega, via The Flaming Chefette & Alligator Whine is the result.

Located in the Upper Ninth Ward, Steady Bottega is not just a restaurant. It’s a port-city kitchen and gathering space shaped by New Orleans, Brooklyn, and Italy. The concept moves fluidly between trattoria, neighborhood osteria, pop-up incubator, private event venue, and culinary workshop—a place where chefs, flower people, rich Uptowns, artisans, and friends of the house can cook, collaborate, and share ideas.

Adasko’s cooking reflects the places that shaped him: Italian technique, New Orleans ingredients, and the improvisational spirit of both cities. The food is rooted in trattoria tradition—seasonal vegetables, handmade pastas, simple sauces, bold flavors—but filtered through the lens and ingredients available of New Orleans, where cultures and ingredients constantly intersect and dance in the streets

In other words: classic food with a little rhythm in it. Welcome, friends M*