E198 - Leonardo Moura & Chef Jamie Adams - Thriving Partnerships & Restaurant Business Success - Liz Theresa

E198 – Leonardo Moura & Chef Jamie Adams – Thriving Partnerships & Restaurant Business Success

Liz on Biz with Liz Theresa
Liz on Biz with Liz Theresa
E198 - Leonardo Moura & Chef Jamie Adams - Thriving Partnerships & Restaurant Business Success


General Manager & Co-Owner Leonardo Moura leads the dining room at il Giallo Osteria & Bar.

Born in Brazil, Leonardo graduated with a degree in Business Administration from The Catholic University of Goias in Goiânia. After graduation he remained in Goiânia where he owned a very successful clothing factory.

In 1999 Leonardo relocated to Atlanta, where his love for the restaurant business began. He started his journey in the restaurant business working at a French Bistro called Violette.

Driven by dedication and a passion to provide the finest level of hospitality, Leonardo joined the Buckhead Life Restaurant Group where he swiftly worked his way up the restaurant ladder. As one of the few, Leonardo was able to experience several restaurants within that company which includes The Buckhead Diner, Chops, The Club, Lobster Bar, Panos & Paul’s, Pricci, Kyma and the beloved Veni Vidi Vici. Throughout each restaurant he mastered key skills in every position he held, shaping him into a very knowledgeable person.

Leonardo was a pioneer in bringing Biodynamic and Organic Wines to the Italian portfolio in Atlanta as well as quality locally made wines. His goal is to continue to raise the bar by carefully selecting wines from small producers who focus on responsible practices. He has been mentioned in several publications and because of his cutting edge wine program he’s earned several accolades.

After more than a decade as a leader on Atlanta’s restaurant scene, Leonardo has cultivated an extraordinary team at il Giallo, comprised of professionals who are passionate about Italian culture and cuisine and providing the finest service imaginable.


After years of being enamored by virtually every aspect of Italian culture, Jamie Adams spent nearly five years honing his craft at some of the finest restaurants in Italy. While there, he learned from many highly acclaimed chefs (as well as Italian Grandmothers!) not only the nuts and bolts of the cooking, but more importantly about the culture, the people and the traditions behind the flavors.

Upon returning to Atlanta, Chef Adams began his twenty-year relationship with the prestigious Buckhead Life Restaurant Group and Pano Karatassos, first at Pricci, then at Veni Vidi Vici. It was at these two restaurants, that Adams achieved the reputation as one of Atlanta’s preeminent Italian Chefs.

Adams has been a featured chef at The James Beard House in New York, competed in The Food Network’s “Chopped,” selected to participate in a TBS-TV “Super Chef Cook Off”, and was highlighted on “Great Chefs of the South”, and “The Best Thing I Ever Ate.”

In 2000 at the age of 41, Adams became, as he refers to it, “the lucky recipient of 4 Coronary Artery Bypass Grafts (CABG), fondly referred to as “Cabbage” aka, quadruple bypass. Faced with such a life altering (or ending…) event, Adams paid attention to the “wake-up” call and began a new life of healthy diet and exercise, primarily in the form of road cycling. It also rekindled in him the desire for a new platform to express his many influences, from the beautifully hand crafted pastas learned in Piemonte and Emilia-Romanga, to the wonderful variety of the Italian coast from Venice to Genoa.

In addition to building a loyal following and maintaining his great health, Chef Adams is exceptionally proud of his fundraising efforts for many organizations that are important to him, including Share Our Strength’s No Kid Hungry and Moving in the Spirit, among others.

Useful links:

Show notes:

  • Keys to a successful partnership
  • A partnership isn’t like a honeymoon – it’s like a marriage. You need to wake up every day consciously deciding to love and respect who you’re working with.
  • Their favorite dishes
  • Cultural background – family and food
  • What do you think makes your restaurants successful?
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