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 The Monk’s Kettle and The Abbot’s Cellar, he educates guests on the compatibility of fine 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, Vail, CO and Portland, OR, garnering the attention of beverage trade media and industry organizations, including the Brewers Association.
Chef Adam Dulye (credit: Foodie Chap/Liam Mayclem)
Dulye first started speaking with future business partners Nat Cutler and Christian Albertson in late 2010. At the time, Cutler and Albertson were looking to make a change to their food program at The Monk’s Kettle and were interested in learning more about Dulye’s background. It was during a visit to San Francisco that Dulye realized they shared similar philosophies on craft beer representation and the business of running a restaurant. Dulye took over The Monk’s Kettle kitchen in January 2011, overhauling the menu to complement Cutler and Albertson’s extensive beer selection. 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. “I love when someone has that ‘aha’ moment and really understands what we’re doing and they ‘get’ the reason behind a beer pairing. That’s a great moment.” says Dulye.
In July 2012, Dulye took a new approach to beer and food with the opening of The Abbot’s Cellar. A fine dining destination, 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 ‡ la carte menu as well as four-course tasting menu featuring recommended beer pairings.
Outside The Monk’s Kettle and The Abbot’s Cellar, Dulye is the Culinary Consultant for the Brewers Association, leading the culinary side of several events including SAVOR: An American Craft Beer and Food Experience and the Farm to Table Pavilion at the Great American Beer Festival.
We met at Abbots Cellar over a few brews for our Foodie Chap chat.
HAPPY 2nd ANNIVERSARY – Abbots Cellar and best to Chef Adam and his merry band of culinary monks. Stop by the Valencia Street hot spot for a brew and really good eats next time you are in the hood.
Enjoy the podcast!