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Tefo Paya standing next to a body of water

Chef Keyvin Adams

Hailing from Guyana, Keyvin came to New York City at age 4. A track scholarship brought him to Monroe College, where he studied culinary arts. Post-graduation, he studied nutrition at Brooklyn College and worked at BondST Japanese restaurant for four years. Keyvin eventually earned a coveted position at Le Bernadin (3 Michelin Stars) by giving his resume to the maitre’d. He’s been with the accoladed restaurant group for the past four years and now leads the kitchen at Aldo Sohm Wine Bar.