Chef & Staff Profiles
The Archives Restaurant
- 333 Adams Street
- Brooklyn, New York
- 11201 USA
- Open for breakfast and lunch
- Dress code: Casual
Chef & Staff Profiles
Adam Salyer, Executive Chef, New York Marriott at the Brooklyn Bridge
Adam Salyer is Executive Chef of the New York Marriott at the Brooklyn Bridge hotel, a 12-year veteran of Marriott International. As executive chef, he oversees a team of over 50 culinary staff in Marriott's second largest hotel in all the boroughs of New York City. The hotel feature 665 guest rooms, Archives Restaurant and Lounge and over 32,000 square feet of banquet space, including one of the largest ballrooms in the city.
Chef Salyer's interest in food began at a very young age. While growing up Adam would spend his summers working with his mother in south Florida who was involved with a high end party planning and event design company. Adam would assist in many aspects of the party design whether it be cutting the stems off of roses or draping fabric from a 4th story roof. Long story short, wherever his mother needed an extra set of hands, there he was. During all of the chaos of executing a perfect high end event he would always find himself a little more interested with what the caterers were doing versus everyone else.
Adam's first memories of quality food are still very vivid today. At the age of 14 his first restaurant job as a bus boy/dishwasher was obtained at a local seafood restaurant. He began to develop his skills as a culinarian after being promoted to prep cook. After working at numerous restaurants in northeast Tennessee, Adam was then selected to apprentice with Marriott International. Upon working his way from a dishwasher in a hotel kitchen to a well-rounded cook, Adam decided to attend Johnson and Wales University where he graduated Magma Cume Lade.
After graduating Adam spent time at the Grove Park Inn in Asheville North Carolina before his return to Marriott Hotels. Chef Salyer returned to his first Marriott resort kitchen where he washed dishes a few years earlier and worked his way through the ranks to second in command of culinary operations. Then it was on to Atlanta, Georgia as Sous Chef, at Marriott's 4 Diamond Evergreen Resort.
After 2 years as Sous Chef Adam was promoted to Executive Sous Chef at the property. Then the opportunity to join Renaissance Hotels as Executive Sous Chef at the 1,076-room, 4-diamond St. Louis Renaissance Grand Hotel, which is the largest Renaissance Hotel in the world, was earned. Upon spending a year and a half at the Renaissance Grand Hotel, it was then time to take the opportunity of Executive Chef at the historic 4-diamond St. Louis Union Station Marriott.
It was after 3 years of leading the culinary team at the Union Station Marriott that Adam obtained his current role as Executive Chef at the New York Marriott at the Brooklyn Bridge. Adam's culinary vision focuses around modern American seasonal cooking, using simple ingredients and fundamental techniques to produce a high quality dining experience.