Home > Career > People and positions > Adam Dulye named Executive Chef of Brewers Association

People and positions

The newly appointed Executive Chef of the Brewers Association, Adam Dulye
02 April 2015

Adam Dulye named Executive Chef of Brewers Association

Adam Dulye has been named Executive Chef of the Brewers Association (BA), the not-for-profit trade association dedicated to small and independent American craft brewers, and CraftBeer.com, the BA website for beer lovers. Dulye will use his culinary background to promote the value and compatibility of craft beer and cuisine. He will also continue to provide the culinary vision for BA events including SAVOR℠: An American Craft Beer & Food Experience, the Farm to Table Pavilion at the Great American Beer Festival®, the World Beer Cup® dinners and write for his craft beer chef centric blog on CraftBeer.com entitled “Craft Beer with Chef Adam.” He has been working with the BA for seven years.

Along with Julia Herz, publisher of CraftBeer.com and craft beer program director at the Brewers Association, Dulye co-authored CraftBeer.com’s Beer & Food Course, a free curriculum designed for culinary schools and beer educators who want to learn how to pair craft beer and food. In addition to his work at BA events, he now will also create the menu and oversee the catering staff preparing dinner for the National Homebrew Competition banquet at the American Homebrewers Association National Homebrewers Conference. Dulye also collaborates with the BA Export Development Program, presenting craft beer dinners paired with international cuisine.

At the forefront of pairing, Dulye’s work garnered national and international accolades with the opening of The Abbot’s Cellar and The Monk’s Kettle in San Francisco. Under his direction, The Abbot’s Cellar was named a Top 100 Bay Area restaurant in the San Francisco Chronicle as well as a semi-finalist for a James Beard Award. He is a graduate of the Culinary Institute of America Hyde Park and has helmed several kitchens in craft beer-centric locations such as Boulder and Vail, Colorado and Portland, Oregon. Dulye also studied cooking in France.