Brewers Association Executive Chef

Chef Adam DulyeAdam Dulye, Brewers Association and executive chef

A longtime friend and collaborator, Chef Adam Dulye (pronounced “doo-lee”) has been involved with Brewers Association events since 2008, when he helped create the first Farm to Table Pavilion at the Great American Beer Festival®. His excellent culinary and beer pairing skills were apparent, and collaboration on other BA events soon followed, including SAVOR™: An American Craft Beer & Food Experience.

In 2012, Chef Adam 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—his second beer dinner at the famed location.

In his position as Brewers Association and executive chef, Chef Adam assists the Craft Beer Program in promoting small and independent craft brewers to the culinary world as well as to beer lovers, media outlets, retailers and wholesalers. He’s helped set the bar for beer and food pairing events as he continues to consult on all things culinary at multiple Brewers Association events.

Chef Adam has been at the forefront of pairing craft beer with cuisine, garnering national and international accolades with the 2012 opening of The Abbot’s Cellar in San Francisco. In 2014 he co-authored the Beer & Food Course, a free culinary curriculum for

“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,” he says .