Kevin Adey

The Climb

Early work as a cook at a four-star restaurant in Florida gave Kevin Adey an early read on discipline. The move to executive chef at Northeast Kingdom in Brooklyn, New York added another layer: pace, consistency, and the pressure of carrying a kitchen across service. Taken together, those roles shaped a style grounded in control and sharpened by repetition. Today, chef/owner of Faro is the role that puts Kevin Adey’s decisions in one place. Source, seasoning, resting, and plating all sit inside that title, because the job is not just to cook but to manage the sequence of choices that determine whether a plate lands with clarity.

Today

"I want people to come here and not think about what they think about when they want to have pasta." That line tracks with the food associated with his work: proteins cooked with exactness, then placed against inventive vegetable combinations. A plate may start with something familiar—dough, meat, a seasonal plant—but the construction asks for attention to contrast, timing, and the way one element changes the next. Familiar parts are made to read differently once they’re assembled. At Faro, the chef/owner role gathers those decisions under one roof: sourcing, pacing, and the shape of a Brooklyn dining room. It is the setting where Kevin Adey’s choices become the restaurant’s structure, and where pasta is treated less as expectation than as something to be reconsidered.

In Their Words “I want people to come here and not think about what they think about when they want to have pasta.”

Recognition

Kevin's honors include Michelin Star and Bib Gourmand.