Malden Resident Named Executive Chef Of Cambridge Hotel

MALDEN, MA – Adam Resnick, based in Malden, has been appointed Executive Chef for the Kimpton Marlowe Hotel in Cambridge.

Resnick will oversee all food and beverage programs, including menu creation and execution for in-room dining, corporate meetings, social events and high-profile weddings hosted at Kimpton Marlowe. Hew will also create and implement seasonal menus at the hotel’s restaurant, Bambara Kitchen & Bar.

“While the pandemic has significantly impacted the restaurant industry, it has been important for us to maintain consistency and stability within Bambara and Kimpton Marlow in general,” Joe Capalbo, regional director of operations for Kimpton Hotels and Restaurants. “Not only does Adam craft some great menus and dishes, but his leadership and presence in the kitchen have had a positive impact for many years. His presence in the new Executive Chef position makes Bambara emerge from the pandemic stronger than ever.”

Resnick most recently served as Executive Chef for Bambara for five years, and was previously Head Chef at Kimpton Nine Zero’s Highball Lounge in Boston.

During his time with Kimpton, Resnick has served on various hotel and restaurant teams across the country, from Vero Beach, FL to Los Angeles, CA. Prior to joining Kimpton, he worked with several local independent restaurants and at Brae Burn Country Club in Newton, where he helped cook for the club’s noteworthy banquets and events.

Resnick is a graduate of the Culinary Institute of America in Hyde Park, New York.

A Newton native, Resnick’s interest in cooking began early, with some of his favorite memories centered around helping his mother and grandmother in the kitchen.

“We have never been such an accepting family,” Resnick said in a statement. “My mum always cooked. He took me to the grocery store and showed me how to pick the freshest produce. I used to hunt and shoot in the summer. Making fresh buns and buns with my mum and grandmother was always fun.”

Resnick said Kimpton’s new role is “a dream come true”.

“I want our guests to look at our menus and think, ‘It all sounds so good,'” he said. I can’t wait to try a bite of it all.” “The dishes may look familiar to our guests, but they will have a new and different approach behind them.”

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