Jody Adams' passion for food began at her family's dinner table when she inherited her mother's fondness for cooking. Yet, it wasn't until she was a college student at Brown University that her interest in food took a professional turn. She worked as an apprentice for Nancy Verde Barr, a professional food writer and teacher, and eventually became her class assistant. She also helped Nancy test the recipes for her book on Italian immigrant cooking, We Called It Macaroni (Knopf, 1991).

Jody's culinary career in Boston began in 1983 at Seasons restaurant under chef Lydia Shire. Three years later, at Hamersley's Bistro, she became Gordon Hamersley's sous chef. She moved to Michela's in 1990, and was executive chef there until 1994. While at Michela's, Jody became known for her carefully researched regional menus that combined New England ingredients with Italian culinary traditions. In September 1994, Adams, opened Rialto with restaurateurs and partners Michela Larson and Karen Haskell. Four months after the new restaurant's opening, The Boston Globe awarded Rialto four stars, the newspaper's highest rating, proclaiming that, "eating Jody Adams' food at the stunning new Rialto is like stepping into a winter greenhouse just at the moment a spectacular hothouse orchid bursts into bloom, filling the senses."

Jody opened her latest venture, blu, in downtown Boston in November of 2001 with Larson, Haskell and Gary Sullivan - all partners in The Sapphire Restaurant Group.

Adams recently published her first cookbook, titled In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant (HarperCollins, January 2002). She co-wrote the book with her husband, Ken Rivard. A culinary star, Jody was inducted into Nation's Restaurant News "Fine Dining Hall of Fame" (May 2000) and is the recipient of "The Perrier-Jouet Best Chef Award: Northeast" (May 1997.) Other publications which praised Jody's talent include Boston Magazine, Bon Appetit, Gourmet, Esquire, Food and Wine and Restaurant Hospitality.






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