Chef Adrienne earned her bachelor’s degree in culinary arts and culinary nutrition from Johnson & Wales in Providence, RI. Upon graduating, she secured a position working as a line cook at the critically acclaimed Radius in Boston. Within just one year on the line, she was promoted to Sous Chef where she worked alongside award-winning Chef Michael Schlow.
In December of 2011, Executive Chef Chris Coombs recruited Chef Adrienne as Sous Chef. She is now running the kitchen as Executive Chef, developing menus and new dishes as well as training and mentoring the next generation of cooks. Chef A, as her team calls her, has completed a selection of pasta stages in some of the finest Italian kitchens around the world.