Adam Kaye

Adam Kaye is a prominent figure in the culinary world with extensive experience and a commitment to sustainable food practices. Here's an overview of his career and contributions:

Professional Background

Adam Kaye is currently the Co-Founder and Chief Culinary Officer at The Spare Food Co., a position he has held since 2018.3 This company is a food and supply-chain innovation platform focused on creating upcycled foods and drinks from overlooked ingredients.2

Prior to his current role, Kaye had a long and distinguished career at Blue Hill at Stone Barns, where he served in various capacities:

• Culinary Director (October 2007 - December 2022)
• Chef/Kitchen Director (May 2004 - September 2007)3

His tenure at Blue Hill at Stone Barns, which spanned over two decades, allowed him to develop a unique understanding of systemic change in the food system.1

Other Professional Experiences

• Line Cook/Sous Chef at Blue Hill Restaurant (October 2000 - April 2004)
• Lead Line Cook at Chanterelle (June 1998 - September 2000)
• Commis at Vidalia Restaurant (March 1996 - October 1996)3

Education

Adam Kaye has a diverse educational background:

• Culinary Arts degree from the International Culinary Center (1997 - 1998)
• Bachelor's degree from the University of Rochester (1991 - 1995)
• Attended Scarsdale Senior High School (1987 - 1991)3

Involvement in Culinary Organizations

Kaye has been actively involved in various culinary organizations:

• Culinary Council Member at The Sylvia Center (January 2024 - Present)
• Member of the Board of Directors at the Upcycled Food Association (2021 - 2023)
• Research Associate at the Environmental Law Institute (July 1995 - October 1996)3

Expertise and Approach

Adam Kaye is known for his chef-driven culinary approach, which focuses on creating food solutions that combine real ingredients, better agricultural practices, and considerations for human and environmental health.1 His experience at Blue Hill at Stone Barns, a restaurant at the forefront of the next food movement located on a working farm, has significantly influenced his perspective on sustainable food systems.2

In his current role at The Spare Food Co., Kaye continues to apply his expertise in developing innovative, sustainable food solutions, particularly in the area of upcycled foods and reducing food waste.2