Adam Kaye joined Blue Hill in October 2000, initially as the meat cook, and eventually worked his way up to Chef/Kitchen Director. Adam has cooked professionally for the past nine years, moving through the kitchens of Vidalia in Washington, DC; La Panetiere in Rye, NY, and Chantarelle in Manhattan. He has also worked with his family's catering company in Westchester. Although cooking has been in Adam's blood for generations, he came to the profession only after spending time in Washington working in the world of environmental policy.
Feeling unfulfilled in his day job, he apprenticed at night at Restaurant Vidalia and moved back to New York to enroll at the French Culinary Institute. Raised in South Africa, Adam emigrated with his family to the United States in 1987. He graduated from University of Rochester with degrees in History and Geology.
His love of all things culinary stems from a long family tradition in the industry his great grandfather was a butcher; his grandfather owned a butcher supply and spice-milling company; and his parents owned retail cookware stores and now run a catering company. Adam's earliest childhood memories are of playing with scraps of dough in his parents' kitchen while his mother baked quiches.