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New Executive Chef Added to the Menu at Brooklyn Hotel

Adam Salyer Brings 12 Years of Marriott Experience to the Table at New York Marriott at the Brooklyn Bridge

BROOKLYN, NY -- (Marketwired) -- 07/31/13 -- Adam Salyer, the new executive chef at the New York Marriott at the Brooklyn Bridge, knows how throw a good party. Long before he ran this hotel's restaurants near Brooklyn Bridge, he spent childhood summers tagging along with his mother, who worked with a high-end party-planning and event design company in South Florida. He helped with everything from cutting rose stems to draping fabric from a roof, but was always more interested in what the caterers were doing.

As executive chef at this Brooklyn hotel, Salyer may not be putting together floral arrangements, but his eye for detail applies to every part of his current task: overseeing dining for 665 guest rooms at the Archives Restaurant and Lounge. The Restaurant and Lounge includes more than 32,000 square feet of banquet space and has one of the largest ballrooms in the city.

Salyer brings 12 years of experience with Marriott International to this restaurant in Brooklyn Heights, where his teams of more than 50 culinary staff members help run Marriott's second-largest hotel in New York's five boroughs.

His first job in the kitchen was at 14 years old, when he worked as a busboy/dishwasher at a local seafood restaurant. Hard work paid off, and he was promoted to prep cook, where he began to hone his culinary skills. From South Florida, Salyer moved to northeast Tennessee, where he took on an apprenticeship with Marriott. Moving from dishwasher to cook, he decided to head to school, where he graduated magna cum laude from Johnson and Wales University. After a brief stint with Grove Park Inn in Asheville North Carolina, Salyer headed back to the same Marriott resort where he got his start, this time working his way up second in command of culinary operations.

Salyer stayed in the region, moving on to Marriott's Evergreen Resort in Atlanta, where two years later he was promoted to executive sous chef. The position proved a good fit, and he moved into the same role at the St. Louis Renaissance Grand Hotel, the brand's largest hotel in the world. After a year-and-a-half, Salyer headed into the role of executive chef at the historic St. Louis Union Station Marriott, where he spent three years before arriving to his current home at the New York Marriott at the Brooklyn Bridge. Here, his culinary vision focuses on modern, American seasonal cooking, using simple ingredients and fundamental techniques to produce a high-quality dining experience.

About the New York Marriott at the Brooklyn Bridge
Around the world, Brooklyn has become synonymous with cutting-edge, casual cool, and the New York Marriott at the Brooklyn Bridge is the embodiment of this unique character, offering a stay that's both relaxed and in tune with the latest in technology and amenities. Just across the river from Manhattan, this Brooklyn Heights hotel is just a subway ride from NYC's top attractions and just minutes from this borough's biggest event venue, Barclays Center, and TKTS, a booth offering discounted Broadway show tickets. Guest rooms are elegant and spacious, many with incredible views and all offering luxurious bedding, a desk, high-speed Internet access, 32-inch LCD TV, coffee/tea service and a minifridge. Get in a morning run along the East River or over the Brooklyn Bridge, or head to this hotel's fitness center. Relax at the indoor pool, sauna and American Leisure Spa. Brooklyn is a hot spot for dining, and this hotel's Archives Restaurant features creative American cuisine in a contemporary setting. One can enjoy classic cocktails and light bites in the bar. With more than 44,500 square feet of event space and the finest Brooklyn caterers, this modern hotel is a top choice for meetings, weddings and social functions.

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New York Marriott at the Brooklyn Bridge
333 Adams Street
Brooklyn, New York 11201 USA

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