Adrienne Cheatham
Current Residency: New York, NY
Occupation: Chef
Chef Adrienne Cheatham grew up in the kitchens and dining rooms of the restaurants her mother managed in Chicago. At her parent's insistence, Adrienne attended Florida A&M University where she studied business and journalism. Between classes and dance rehearsals, Adrienne started a dessert catering company and after graduation toiled in kitchens from Orlando to the Gulf of Mexico. She later moved to New York City, working for chefs across the city while attending the Institute of Culinary Education. Upon graduation, she was offered a job at Le Bernardin where she remained for eight years moving up the ranks to become Executive Sous Chef.Read More
Current Residency: New York, NY
Occupation: Chef
Chef Adrienne Cheatham grew up in the kitchens and dining rooms of the restaurants her mother managed in Chicago. At her parent's insistence, Adrienne attended Florida A&M University where she studied business and journalism. Between classes and dance rehearsals, Adrienne started a dessert catering company and after graduation toiled in kitchens from Orlando to the Gulf of Mexico. She later moved to New York City, working for chefs across the city while attending the Institute of Culinary Education. Upon graduation, she was offered a job at Le Bernardin where she remained for eight years moving up the ranks to become Executive Sous Chef. After opening the Aldo Sohm Wine Bar and Privé, Adrienne left to join chef Marcus Samuelsson as Corporate Chef de Cuisine, where she helped open Streetbird, which received a Michelin Bib Gourmand, before becoming the Executive Chef of Red Rooster in Harlem. With her journalism background, Adrienne was also tapped to test and edit recipes for chef Eric Ripert's cookbook and PBS show, Avec Eric, as well as test and cook/style the dishes for The Red Rooster Cookbook. Adrienne has since left Red Rooster to pursue the opening of her own restaurant in Harlem, NYC.
