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David Adjey
Education Culinary Institute of America

David Adjey is a world renowned chef, consulting with many restaurants in Toronto and throughout North America. He is known for his appearances on the Food Network Canada show Restaurant Makeover, which is seen in over 16 countries worldwide and ran for seven seasons starting in 2005.

David graduated from the Culinary Institute of America and worked an apprenticeship to Dante Rota, of Toronto's once-legendary Noodles. This helped launch David's trajectory to the ranks of the top masters. Next he worked under the tutelage of Richard Krause who opened the doors of his restaurants, Melrose and Rose Café, to Adjey's creativity.

Adjey was subsequently honored with an invitation to assist the famous chef and cookbook author Guiliano Bugialli in Florence, Italy, where he further developed his cooking technique.

Jay Leno, for one, who invited him to The Tonight Show in 1998 and helped catapult him into the limelight.

Adjey appeared on the Food Network's Ready, Set, Cook, was acclaimed as the “Best New Chef in California ” by the celebrated Frommer's guide and served as a personal chef to Dan Aykroyd.

Adjey had his own Absolut Vodka ad in 1998.

Bacardi "recipe classic" winner of 1998 in the appetizer and entree categories.

Certified Angus Beef culinary competition - first place, western division 1998.

Tabasco America's Hottest Chef - National US champion 1998.

Restaurant and Hospitality Magazine rising star best and brightest of 1999.

Spokesperson for Worldskills - Calgary 2009.

David Adjey is a keynote speaker for the Lavin Agency.

Adjey is one of the most searched chefs in North America based on the rating system at the Chef and Restaurant Database. He has also been a contestant on Iron Chef America, in a 2008 episode which resulted in a rare tie between Adjey and Iron Chef Michael Symon.


  • 1997 - Heart and soul cuisine from the estates of Sunnybrook, Sunnybrook Health Science Centre, 188 pages, ISBN 0968134416
  • 2007 - DeConstructing the Dish, modern day cuisine. by Whitecap publishers. 166 pages, ISBN 978-1-55285-897-4


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