Adam Kaye

Adam Kaye has a diverse work experience in the culinary industry. Adam is currently the Co-Founder and Chief Culinary Officer of The Spare Food Co. Before that, they worked at Blue Hill at Stone Barns as a Culinary Director from October 2007 to December 2022, and also as a Chef/Kitchen Director from May 2004 to September 2007. Prior to Blue Hill, Adam served as a Line Cook/Sous Chef at Blue Hill Restaurant from October 2000 to April 2004. Adam began their career as a Lead Line Cook at Chanterelle from June 1998 to September 2000. Before entering the culinary field, Adam was a Line Cook at La Panetiere Restaurant from January 1997 to January 1998. Adam also worked as a Commis at Vidalia Restaurant from March 1996 to October 1996. Adam's early work experience includes a role as a Research Associate at the Environmental Law Institute from July 1995 to October 1996.

Adam Kaye attended Scarsdale Senior High School from 1987 to 1991. Adam then enrolled at the University of Rochester from 1991 to 1995, where they obtained a Bachelor's degree. In 1997, they attended the International Culinary Center for one year to pursue a degree in Culinary Arts.