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by Mary Tjotjos

Adam Kaye, Co-founder of Spare Food

For the past 25 years, Spare Food Co-founder and Chief Culinary Officer Adam Kaye cooked in and led some of the most influential kitchens in DC and NY. Most notably and importantly, he spent almost two decades working side-by-side with Chef Dan Barber at Blue Hill at Stone Barns as Chef, Culinary Director and educator. The idea for The Spare Food Co., a food innovation and product platform founded in 2018 with his brother Jeremy, crystallized after he co-created the immensely successful wastED pop-up restaurant concepts in New York and London, which garnered huge international acclaim. He has become a leading light at the forefront of culinary innovation in the food waste prevention movement.