Chef Resnick vows to wow your palate
Diners today crave more than just a great meal. They’re looking for a connection to a place, a menu that truly reflects a destination. A born and bred Bostonian, that comes naturally to Chef Adam Resnick. So does hard work, creativity and a passion for turning even the simplest ingredients into mouth-watering conversation-stoppers. To taste his food is to taste Pioneer Valley. And the spirit of innovation mixed with tradition that is a part of the Boston culinary repertoire. It all stems from Chef Resnick’s training, working his way up the food chain from a young 16-year old cooking at local restaurants to training at the Culinary Institute of America followed by stints at well-known area restaurants including Sintra and Bambara Kitchen & Bar where he served as sous chef. Since 2014 he has been helming the kitchen of the Highball Lounge and Kimpton Nine Zero Hotel, conjuring the crave-worthy cuisine you expect from Kimpton.