Adam Kaye

Adam Kaye is a highly experienced culinary professional with a diverse educational background and extensive involvement in various culinary organizations. He holds a degree in Culinary Arts from the International Culinary Center, a Bachelor's degree from the University of Rochester, and is an alumnus of Scarsdale Senior High School.

Throughout his career, Adam Kaye has held significant roles in renowned culinary establishments. He has served as the Culinary Director and Chef/Kitchen Director at Blue Hill at Stone Barns, the Co-Founder and Chief Culinary Officer at The Spare Food Co., and as a Line Cook/Sous Chef at Blue Hill Restaurant. His experience also includes positions such as Lead Line Cook at Chanterelle, Line Cook at La Panetiere Restaurant, and Commis at Vidalia Restaurant.

In addition to his work in kitchens, Adam Kaye has actively contributed to culinary organizations. He was a former Culinary Council Member at The Sylvia Center, a Member of the Board of Directors at the Upcycled Food Association, and a Research Associate at the Environmental Law Institute.

Adam Kaye's combination of formal education, hands-on culinary experience in various capacities, and involvement in culinary organizations highlights his expertise and passion for the culinary arts.