Meet Adam and Ebbie Young. The husband and wife team met while working at the Ocean House Hotel & Resort and share a deep love for hospitality, a passion for quality food, and an appreciation for genuine service. Sift is truly dream come true for the couple, and a labor of love. Adam is the Proprietor and head Pastry Chef, and Ebbie assists behind the scenes supporting marketing efforts, and special events. When Adam is not at Sift, the Youngs can be found enjoying quality time with their beautiful daughter, Stella.
While some may spend their entire youth working toward a career path of their choosing, the path to the technique-driven world of pastry seemed almost to have chosen Adam Young. Raised in Leicester, Vermont, on a small dairy farm, Young set foot in his first kitchen at the age of 12. (The restaurant’s owner thought he was at least 16 because of his height – he is 6-foot-5.) Here, at a Victorian-style inn in the area, he was responsible for one of the most labor-intensive (and under appreciated) areas – the dish room.
Gradually, as he rose through the ranks, Young was exposed to all areas of the culinary field, including Garde Manger, butchery and, eventually, pastry. It wasn’t long before the determined young chef soon found himself infatuated with the aggressive and fast-paced atmosphere the kitchen afforded.
When he turned 17, Young enrolled in the New England Culinary Institute, a rigorous program that instilled within him discipline and focus. As his technique strengthened, so did his passion and resolve to pursue a culinary career. Initially drawn to the savory side of the kitchen, it wasn’t until a chance encounter with French Master Chef René Bajeux, and Pastry Chef Joy Jessup in New Orleans that Young discovered the uncharted world of pastry – and he fell head over heels.
“I fought it at first,” he said. “My ignorance led me to believe that desserts were just an afterthought. But I learned that the success of a pastry is determined by a strict set of variables. Controlling those variables and working as precisely and
consistently as possible is paramount."
Prior to opening Sift Bake Shop, Young was named Executive Pastry Chef of the highly acclaimed Ocean House in Watch Hill, Rhode Island in 2010. As head of the pastry department, Young spearheaded a 24-hour operation, producing luxury level pastries, and amenities for nearly six years. Prior to the Ocean House, he also worked as the head Pastry Chef at Quail Valley Golf and River Club in Vero Beach, Florida under the direction of Chef Jose Faria.
“When it came to grooming and molding young chefs, this guy was the ultimate,” Young said.
It is this approach Young encourages at Sift, where he continues to oversee a 24-hour pastry operation, which has attracted aspiring new talent to create the recognized products that have become his signatures, a collective of Young’s "greatest hits" so to speak.
“In the culinary industry, once you yourself have achieved your goals, you have the opportunity to start giving back to the next generation of young talent behind you,” he said.
Excited to deliver his products to a broader demographic at Sift, he is looking forward to providing guests more variety, new techniques, and a shining staff to support him.
“I feel very at home in our new exhibition kitchen, it provides the perfect pallet to perform my craft,” Young said.
AWARDS & ACCOLADES
2018's WINNER of Food Network's BEST BAKER IN AMERICA
2017's FINALIST in Food Network's SPRING BAKING CHAMPIONSHIP
Executive Pastry Chef and opening team member that achieved the coveted Forbes 5 star, and AAA 5 diamond awards for Ocean House, and Seasons Restaurant.
American Culinary Federation Accredited
Featured multiple times at the James Beard House
Co-author of two cookbooks
Serves as a mentor to Vocational / Technical School students
Originally from Massachusetts and now a Connecticut native, Shea was hired to run the front of house operations before the doors opened in May of 2016. With an extensive background in hospitality, and a heart of gold, Shea was the perfect fit. Just like Adam, Shea began her hospitality journey in the dish-pit, and has been working in restaurants since she was 14. She embodies what it means to be a team player, and is a fearless leader to our bakery family. Shea also holds a Bachelor’s Degree in Business Management from Fisher College. She is a true asset to the Sift Team, and our customers love her just as much as we do.
When Shea is not at Sift, she enjoys gardening with her husband, and spoiling her Yorkshire terrier. Shea is also a firm believer that a loaf of bread a day, keeps the doctor away.
SAY HI TO THE TEAM!
We are grateful to have a team of loyal, talented and passionate individuals who make Sift what it is.
Without them, we wouldn’t be able to do what we do every single day.