Jody Adams’ culinary career began a few years after graduating from Brown University with a degree in anthropology. In 1983, Jody started out as a line cook at Seasons restaurant in the famed Bostonian Hotel under chef Lydia Shire. Three years later, she helped open Hamersley’s Bistro with Gordon Hamersley as his sous chef. In 1990, she took the executive chef position at Michela’s in Cambridge. While at Michela’s, Jody developed her reputation for carefully-researched regional menus that combined New England ingredients with Italian culinary traditions. And in 1993 Food and Wine Magazine named Jody “one of America’s ten best new chefs.”

In September 1994, Adams opened Rialto. Four months after the new restaurant’s opening, The Boston Globe awarded Rialto four stars, the newspaper’s highest rating, proclaiming that, “eating Jody Adams’ food at the stunning new Rialto is like stepping into a winter greenhouse just at the moment a spectacular hothouse orchid bursts into bloom, filling the senses.” The public quickly took notice, with awards and press accolades streaming in over the years. In 1997, Jody received the James Beard Foundation award for The Perrier-Jouet Best Chef Award: Northeast.

In addition to running Rialto, Adams published a cookbook, In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant (HarperCollinsPublishers; January 2002). She co-wrote the book with her husband, Ken Rivard. In 2004 Gourmet named Rialto one of “world’s best hotel restaurants.” In 2006 Jody was awarded with the “Women Chefs & Restaurateurs Golden Whisk Award” In 2007, Rialto was renovated from floor to ceiling, including the menu. Jody offers regional Italian cuisine with a new England twist. Each month the restaurant focuses on a different region of Italys. Once again, The Boston Globe reviewed Rialto and awarded it four-stars, their highest rating. In October, 2007, Esquire Magazine was so taken with the renovation that they named Rialto one of the top 20 new restaurants of the year. Jody’s name is synonymous with excellent food, gracious hospitality and generosity of spirit.

Jody Adams is married to Ken Rivard and has two children, Oliver and Roxanne.

Jody is a strong supporter of Partners In Health, Share Our Strength and The Greater Boston Food Bank.