Age: 34. Why he's rising: Adjey is not a cook, he's an artist whose beautiful food is surpassed only by the sophistication of his flavors. Background: A native of Toronto, Adjey is a CIA graduate who cooked at several high profile Toronto restaurants before landing a gig at Melrose in N.Y.C. and an internship with Giuliano Bugialli in Italy. Cooking style: New World, which represents the multicultural influences of his years in Toronto. Signature dish: Lobster Three Ways (broiled tail, ...

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