Adam Dulye is chef/owner at San Francisco’s The Monk’s Kettle and The Abbot’s Cellar.  After receiving his degree from the Culinary Institute of America in Hyde Park, New York, Dulye spent time studying charcuterie and butchery in France, before returning stateside to cook his way across the country, including stops in Portland, OR and Boulder, CO.  With an approach best described as farm to table, Dulye works with brewers to push the envelope on the beer and food trend, with the most notable example an invitation to present a beer pairing dinner at the James Beard House in New York.