Meet Absinthe's Chefs

Adam keough, executive chef

A Boston native, Adam Keough’s passion for the culinary arts was fueled at a young age by cooking with his grandparents at family holiday gatherings. He is influenced by the culinary simplicity of his Boston roots and plans to incorporate that basic approach to food, with techniques and philosophies learned through his years in fine dining, to the brasserie fare he will offer at Absinthe as Executive Chef. Read more

 

Luis VillaVelazquez, pastry chef

With experience in both savory and sweet sides of the kitchen, Luis Villavelazquez brings inventive flavor combinations and beautiful presentations to his whimsical seasonally-inspired desserts at Absinthe, where he joined as Pastry Chef in April of 2009. Read more

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