Open Mon–Fri · 8am–3pm
📞 340.203.1919 ✉ dualchefs22@gmail.com
Our story

Two chefs. one island.
One love story.

It started in a culinary school kitchen in 2012. It moved through New York's most demanding restaurants. And in 2024, it found its way to St. Thomas — where it lives now, every morning, in everything we bake.

Adam and Lainie of duAL chefs
The full story

How we got here.

The story of duAL chefs began in 2012 at Johnson & Wales University. What started as a shared academic path quickly evolved into a partnership built on a mutual obsession with high-quality food and a desire to create something meaningful together.

By combining our distinct backgrounds — Baking & Pastry, Culinary Arts, Wellness & Sustainability, and Agriculture — we've spent years refining a style that balances technical precision with creative flair. Our philosophy is rooted in the belief that great food should be both flavorful and mindful of the environment it comes from.

Our professional foundations were built in NYC's fast-paced kitchens — but our hearts were always pulling toward something quieter.

For Adam, that pull started back in 2011 during an internship in St. Thomas. The island never truly left his mind. In 2023, we returned together for a visit — Adam to fall back in love with the energy he remembered, Lainie to discover something brand new.

That trip was the catalyst. In 2024, we officially traded the NYC pavement for the island sand and opened duAL chefs in St. Thomas.

Our passion for travel is reflected in every menu we design. We don't just see cooking as a career — it's how we live. By bringing our diverse experiences and global inspirations to St. Thomas, we aim to deliver products that are as adventurous and authentic as the journey that brought us here.

Today, duAL chefs is the culmination of our shared history: two experts, one vision, and a deep love for the craft.

Meet the team

The chef & the baker.

Two distinct paths, one shared kitchen. Here's what each of us brings to the table.

Adam in the kitchen

Adam

the chef
Co-Founder · Husband · 20+ Years

With over 20 years in the industry, Adam leads the savory side of duAL chefs with a focus on quality and innovation. He holds a Bachelor's in Culinary Arts and Food Service Management, with a concentration in Wellness and Sustainability in Agriculture.

Adam first fell in love with St. Thomas during a 2011 internship at Sugar Bay Resort & Spa. After spending seven years as Executive Chef at Fordham Preparatory High School in New York, he returned to the island in 2024. Most recently, he served as Kitchen Manager at Fairchild's Beach Bar and Grill.

A chef both in and out of the kitchen, Adam is a passionate traveler who finds his creative spark at electronic music festivals and concerts worldwide.

🏆 1st Place — 2025 Slider Showdown 👨‍🍳 7 Years at Fordham Prep 🎵 Festival lifer

Lainie

the baker
Co-Founder · Wife · 15+ Years

With over 15 years of industry experience, Lainie is the technical heart of duAL chefs. She holds an Associate's in Baking and Pastry Arts and a Bachelor's in Food Service Management and Hotel & Travel Tourism, blending culinary craft with high-level operational expertise.

Before launching duAL chefs, Lainie served as the Director of Bakery Operations at Russ & Daughters in NYC for five years. There, she developed signature recipes and spearheaded the brand's expansion into new locations, mastering the art of scaling artisanal quality.

Now focused on elevating the bakery scene in St. Thomas, Lainie draws inspiration from her global travels and her love for the energy of electronic music festivals. Whether in the kitchen or at a concert, she is driven by creativity, precision, and a passion for shared experiences.

🥯 Formerly Russ & Daughters, NYC 🥐 Pastry Arts + Operations ✈️ Global travel obsessed
Lainie in the bakery
What we believe

Three things we live by.

duAL chefs isn't just a bakery. It's a philosophy that's been built one shift, one loaf, one menu at a time.

01.

Craft over shortcuts

Every loaf is hand-shaped. Every bagel is boiled before it's baked. Every pastry is laminated by hand. The right way takes longer — and you can taste it.

02.

Mindful sourcing

Adam's background in wellness and sustainability shapes every menu we design. We source local where we can, choose responsibly where we can't, and waste less every season.

03.

Hospitality is the recipe

The bake matters. The plate matters. But what makes duAL chefs duAL chefs is how we treat every person who walks through the door — like family stopping by.

Stop in & say hi

Come meet us.

The best way to know us is to taste what we make. Come visit the bakery in person — Adam and Lainie are usually around, flour on their aprons, ready to chat.

Get directions → Call 340.203.1919