Born and raised in America’s heartland, with the majority of his childhood spent in Milwaukee, Wisconsin and Rochester, Michigan, chef Adam Kube first entertained the idea of becoming a chef during extended visits with his aunt and grandmother, who kept his siblings and him occupied by allowing them to aid with daily home-cooking activities. It was because of this early introduction to preparing dishes and feeding family members that he knew at a young age that
his career of choice would be in the culinary arts field.
As he entered high school and began to formalize his plans for professional training, Kube took part in local cooking competitions; earning scholarship money which he later utilized at the North Miami, Florida, campus of the renowned Johnson & Wales University. Kube earned an Associate Degree in Culinary Arts with a concentration in Food Service Management, while simultaneously operating as a cook at the Ritz-Carlton in Key Biscayne, where he was responsible for creating daily specials and executing the menu at the property’s Cantina Beach restaurant for just over two years. Upon graduation in 2007, Kube remained enthralled with the prestigious Ritz-Carlton brand and jumped at the opportunity to become the Restaurant Kitchen Supervisor at the Ritz-Carlton Boston Common, where he oversaw daily food production, menu development, all aspects of in-room dining and the creation of daily specials for the hotel’s two on-site dining destinations.
Quickly becoming known as a rising-star within the industry, he continued to climb the corporate “culinary” ladder at the Ritz; taking on the roles of Banquet Kitchen Supervisor, Sous Chef and Chef de Cuisine, where he expanded his duties to include overseeing banquet-style functions. During this fast-paced four year timeframe, Kube excelled at managing food and labor costs and controlling inventory, while becoming a master of food storage management. Recognized
as effective, capable and creative, his biggest challenge came during 2011 when he was tasked with overseeing the development and planning for the rebranding of the property’s onsite eating and drinking establishments, known today as the popular Avery Bar and Artisan Bistro. Having proven himself as a hard-working leader and master of his craft, he was promoted to the position of Executive Sous Chef in early 2013.
Kube moved on to head up the kitchen at Bastille Kitchen, a Fort Point project from industry visionary Seth Greenberg, where he was responsible for all aspects of menu development and culinary execution for the 11,000 square foot establishment. His duties included catering to the special requests of guests, executing exclusive private events and ensuring all diners enjoy the restaurant’s approachable, Parisian-style fare.
Now at the helm of both Lucky Dogs and Encore Ramen X Cantina at the Encore Boston Harbor, Kube brings his extensive experience to bear at the onsite food trucks which feature gourmet high-concept hot dogs and the flavors of Japan and Mexico, respectively.
When not at work planning menus and coming up with tasty new concoctions, Adam enjoys spending time with his two young children and occasionally getting out on the golf course. In December, 2013, Kube was recognized by Zagat in their second annual, 30 Under 30 list as one of Greater Boston’s Hottest Up-and-Comers.