Adam Kaye’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 almost two decades, Adam worked side-by-side with Dan Barber at Blue Hill as Chef, Culinary Director, and educator. He co-created the successful wastED pop-up restaurant concepts in New York and London, which garnered international acclaim. In 2018, Adam co-founded, with his brother Jeremy, The Spare Food Co., a value-add food solutions platform that upcycles overlooked and unused ingredients from farms and processors to create new food and beverages that are better for people and planet. Adam is a leading light at the forefront of culinary innovation in the international movement to prevent and reduce wasted food.
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