Adam Kaye

As a fourth generation food entrepreneur, Adam launched The Spare Food Co. with his brother Jeremy in 2018 after a lengthy career as a Chef and Culinary Director on the front lines at one of the most important sustainable food concepts of the 21st Century so far. Adam interrupted a planned path to Environmental Law 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 Washington, DC and New York. Working alongside Chef Dan Barber at Blue Hill Restaurant for two decades as Culinary Director, educator, and co-creator of the phenomenally successful wastED restaurant concepts in New York and London, Adam became a leading light at the forefront of culinary innovation in the burgeoning food waste movement. At The Spare Food Co., a revolutionary new food company committed to a post-food waste world, Adam is dedicated to shifting our culinary culture, with the conviction that a reduction in the amount of wasted food can feed more people healthy food while helping reverse the effects of climate change.