Beer and Food Pairing Chef Consultant

Adam Dulye, Chef/Owner, The Monk’s Kettle and The Abbot’s Cellar

Widely recognized for his keen beer and food pairing ability, Chef Adam Dulye (pronounced “doo-lee”) creates dynamic dishes that complement the distinct flavor profiles in craft beer. As co-owner and chef of San Francisco’s The Monk’s Kettle and The Abbot’s Cellar, he educates guests on the compatibility of craft beer and contemporary cuisine.

Prior to joining the team at The Monk’s Kettle, the Culinary Institute of America graduate helmed several kitchens in craft-beer centric locations such as Boulder and Vail, Colo. and Portland, Ore., garnering the attention of beverage trade media and industry organizations, including the Brewers Association.

Dulye is now the culinary consultant for the Brewers Association, leading the culinary side of several events including SAVOR: An American Craft Beer & Food Experience, the Farm to Table Pavilion at the Great American Beer Festival, and the 2012 World Beer Cup awards dinner. Dulye has worked with the Colorado Brewers Guild to showcase beer and food pairings at the Aspen Food & Wine Classic. In 2012, Dulye collaborated with Sam Calagione of Dogfish Head Craft Brewery on a beer in tribute to James Beard. That collaborative effort, an Amber Biere de Garde, led to an invitation to present a five-course beer dinner at the James Beard house in New York City—Dulye’s second beer dinner at the famed location.

Dulye’s cuisine at The Monk’s Kettle is characterized as farm-fresh tavern fare that can be enjoyed as a light snack or as part of a multi-course dinner.  In July 2012, Dulye took a new approach to beer and food with the opening of The Abbot’s Cellar. A fine dining destination, The Abbot’s Cellar is dedicated to food and beverage pairing with a focus on American cuisine, craft beer and wine. Acting as a driving force for the entire staff, Dulye says, “At The Abbot’s Cellar, we take the conversation further when interacting with diners to guide them towards the ideal beer, wine and food pairing.” Dulye and his team execute a daily changing à la carte menu as well as three and five-course tasting menus featuring recommended beer pairings.

“I love when someone has that ‘a-ha’ moment and really understands what we’re doing and they ‘get’ the reason behind a beer pairing. That’s a great moment,” says Dulye.