DaysHours
Lunch Monday - Saturday 11:30 am 4:30 pm
Dinner Monday - Thursday 4:30 pm 10:00 pm
Dinner Friday - Saturday 4:30 pm 10:30 pm
Brunch Sunday 10:00 am 3:30 pm
Dinner Sunday 3:30 pm 10:00 pm

About the Chef

Executive Chef Adam Kube was born and raised in America’s heartland. Adam 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.

Adam attended the North Miami, Florida, campus of the renowned Johnson & Wales University. Adam earned an Associate Degree in Culinary Arts with a concentration in Foodservice Management, while simultaneously operating as a cook at the Ritz-Carlton in Key Biscayne. Upon graduation in 2007, Adam remained enthralled with the prestigious Ritz-Carlton brand and jumped at the opportunity to become the Restaurant Kitchen Supervisor at the Ritz-Carlton adjacent to historical Boston Common. 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. In 2011 Adam was tasked with overseeing the development and planning for the rebranding of the property’s on- site 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, Adam was promoted to the position of Executive Sous Chef in early 2013.
In December, 2013, Adam was recognized by Zagat in their second annual, ’30 Under 30’ list as one of Greater Boston’s ‘Hottest Up and Comers.

In 2015 Adam became the Executive Chef of Bastille Kitchen, the latest project by industry visionary Seth Greenberg, Adam oversaw all aspects of menu development and culinary execution for the 11,000 square foot establishment.
In 2017 Adam joined the team at Grande Kitchen + Bar. Excited about the opportunity to make his mark in the suburbs of Boston. Adam has created a menu that is diverse in flavors highlighting his culinary abilities.

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