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

Bill Corbett, Executive Pastry Chef

With more than a decade of pastry experience at some of the most highly regarded restaurants, he has risen rapidly among the nation’s top pastry chefs. At Absinthe, Arlequin Café, and Comstock Saloon, Corbett is excited to bring technique and innovation to his desserts and pastries, while keeping them accessible and well-balanced. Read more