Adam Kaye
Co-founder & Chief Culinary Officer
The Spare Food Co.

Adam’s journey to The Spare Food Co. began when he interrupted a nascent career at an environmental law think tank to attend the French Culinary Institute as a recipient of a James Beard scholarship, and went on to cook in and lead some of the most influential kitchens in DC and NY. For the past eighteen years Adam has worked side bys ide with Dan Barber at Blue Hill as chef, culinary director, and educator. He co-created the successful wastED popup restaurant concepts in New York and London, which garnered international acclaim. Adam is a leading light at the forefront of culinary innovation in the burgeoning Food Waste movement.