Chef Adrienne Cheatham grew up in the kitchens and dining rooms of the restaurants her mother managed in Chicago, Illinois. She would help with busing tables, running food, washing dishes, whatever was needed, after homework was finished. At her parents' insistence, she went to college before pursuing her culinary ambitions, attending Florida A&M University in Tallahassee, Florida where she studied business and journalism.
While in college Adrienne catered events on campus and in the community but wanted to return to restaurants. After graduating Magna Cum Laude she started working as a line cook at a busy seafood restaurant in Orlando. Wanting to learn all aspects of kitchens, she then worked in pastry production at the Sandestin Resort on the Gulf of Mexico before moving to New York City. In New York, Adrienne bartended at night while working for free during the day for various chefs around the city and enrolled in classes at the Institute of Culinary Education (ICE). Adrienne was referred to the kitchen at Le Bernardin where she started as a commis. During her eight years at the three-Michelin star restaurant, Adrienne made her way up the ranks, eventually becoming Executive Sous Chef. During that time she also worked with Chef Eric Ripert on his television show, Avec Eric, as well as the cookbook of the same name, testing and editing recipes.
In 2014, Adrienne was a part of the planning and opening team of the restaurant's Aldo Sohm Wine Bar and private dining restaurant, Privé.
