Jonathan Adler

Culinary Manager, Blue Apron

 John Adler was taught to cook by his mother, whose insistence on family dinners he credits with his love of food today. He got his first cooking job soon after graduating from Wesleyan in 2003 and has been working in kitchens ever since; his resume includes two years in the kitchens at Blue Hill at Stone Barns, apprenticeships at Arzak, Le Manoir aux Quait Saisons, and St. John. When he returned to New York, John was fortunate enough to earn a position at Per Se, where he spent two years working under Jonathan Benno. John left per Se to sign on as the sous chef at franny's restaurant, a role that he remained in for two years before moving on to the role of Executive Chef.  Attracted by the opportunity to change the way Americans eat, John joined Blue Apron in March 2016 as a Culinary Manager.