Adam Crocini currently serves as senior Vice President of Design, Wellness and Food & Beverage at Hilton, where he oversees strategy and innovation. Prior to this position, he spent two years as Global Head of Food & Beverage Brands, driving the strategic planning for food and beverage offerings across Hilton’s portfolio of 24 world-class brands.
Adam began his hospitality career at MAX Restaurant Group as a part-time bar back. Quickly progressing to assistant manager, he recognized his passion for the business, which solidified his career calling. From there, Adam accepted the position of Assistant Food and Beverage Manager at Four Seasons Hotel New York. Within that role, he was engrained in all aspects of the hotel food and beverage business, from room service to banquets, and eventually advanced to become Restaurant Manager of the three-star New York Times dining room, the 57/57.
After two years in New York, Adam moved to Las Vegas to serve as Assistant General Manager of POSTRIO at the Venetian. This opportunity led to a fruitful 12-year tenure with the Wolfgang Puck Group that saw Adam serve as General Manager of the Wolfgang Puck Café at the MGM Grand, Spago at the Four Seasons Hotel and Resort in Maui and The Source in Washington, D.C. In 2010, Adam moved to Singapore to help the Wolfgang Puck team open their first international restaurant, CUT, at Marina Bay Sands Singapore. In addition to launching the restaurant, he worked through the full design process to ensure CUT stood out as the jewel of the Group and could garner a Michelin star; both goals were achieved.
In 2013, Adam returned to the U.S. to serve as Director of Food and Beverage for Hotel Bel Air in Los Angeles, a Forbes five-star property with its food and beverage operations managed by Wolfgang Puck Group. While in L.A., Adam received a call from the President of Marina Bay Sands, asking him to return as the Executive Director of Food and Beverage. After dedicating almost 12 years to the Wolfgang Puck Group, he eagerly accepted this opportunity and moved to Singapore.
Within that role, Adam oversaw more than 1200 employees, 24 direct reports and nearly 200MM USD in revenue. He opened three celebrity chef restaurants with development costs of more than 40MM USD. In his first year and a half, Adam opened Bread Street Kitchen by Gordon Ramsay - a modern British eatery, ADRIFT by David Myers - a California Izakaya and SPAGO by Wolfgang Puck - a 250-seat casual lounge and 80-seat fine dining room. In addition, Adam managed the other five celebrity chef outlets on property - Mario Batali, Daniel Boulud, Tetsuya Wakuda, Justin Queck and Guy Savoy.
Prior to joining Hilton, Adam worked at Capella Hotel Group as Corporate Vice President of Operations, driving the strategic planning of all new restaurant, bar, and spa concepts as well as property design and development.
Adam graduated from the Culinary Institute of America in New York where he graduated with a Bachelor of Professional Studies. Today, Adam lives in Washington, D.C. with his wife, Jeanine.