Adam Dulye was the chef-owner of the beer-forward restaurant The Abbot's Cellar in San Francisco. The restaurant was a James Beard Award semi-finalist, a San Francisco Chronicle Top 100 restaurant, and one of the first and most celebrated dining restaurants in America that focused on craft beer. After 10 years of coordinating Paired (née Farm-to-Table Pavilion) at the Great American Beer Festival in Denver, Colorado, Dulye was named Executive Chef to the Brewers Association in 2015. For the past few years, he's exclusively been running culinary programs like SAVOR: An American Craft Beer and Food Experience in Washington, DC, and small and independent beer/brewery dinners around the world (Paris, London, Stockholm, Berlin, Tokyo).
