Adam Crocini

Alumni Bio: Adam Crocini

Director of Food and Beverage, Marina Bay Sands Hotel-Resort-Casino
“The CIA gave me the foundation and understanding of the business, from the basics to the complex, through both the associate and bachelor’s programs.”

What types of jobs have you held since you left the CIA?

My first job after graduation was at the Four Seasons Hotel New York where I was food and beverage manager. I was exposed to in-room dining, lobby bar, and restaurant operations. After several promotions, I ultimately became general manager of the 57/57 Restaurant there. Two years later, I went on to Las Vegas where I joined the Wolfgang Puck organization. My career with Wolfgang Puck spanned more than 14 years, during which I held general manager positions at outlets in Las Vegas, NV; Maui, HI; Washington, DC; Singapore; and Los Angeles, CA. My career with Wolfgang opened the door to my current position as Director of food and beverage at Marina Bay Sands, overseeing our Celebrity Chef Portfolio of restaurants that include Gordon Ramsay, Wolfgang Puck, Tetsuya Wakuda, Daniel Boulud, David Myers, and Justin Queck.

Describe the work you are doing now.

I am responsible for financial performance, quality assurance, and sales and marketing for my division. In addition, I meet regularly with my 24 direct reports who manage a team of more than 1,500 employees in my division. When I am not managing daily operations, I work on the development of new concepts as well as renovations of current outlets to keep ahead of the market and remain a leader in the industry.

What drew you to working in Singapore?

I had the good fortune to be the opening general manager of CUT by Wolfgang Puck at the Marina Bay Sands, which brought me here in 2010. I spent more than three and a half years in that position before returning to the U.S. with Wolfgang. But shortly after coming stateside, the director of food and beverage position opened at Marina Bay Sands and I decided to make the big move into this new position with Sands Corporation.

What keeps you in Singapore?

Singapore is an incredible place to live as it gives you direct and easy access to all of Asia. Growing up in the U.S., you rarely have many opportunities to come to Asia and truly immerse yourself in the cultures of the amazing countries that make up Southeast Asia. Singapore is a developing country with regard to food and beverage, and we are seeing an influx of incredibly talented chefs and restaurateurs from around the world who are setting up new and exciting concepts.

How did the CIA prepare you for your career?

The CIA gave me the foundation and understanding of the business, from the basics to the complex, through both the associate and bachelor’s programs.

Is the CIA known abroad? If so, how is it perceived?

The CIA is known in the industry everywhere I go in Asia. The CIA’s campus here in Singapore has helped heighten awareness of the college in the entire region. There are more than a dozen CIA graduates working at Marina Bay Sands. The general manager of Daniel Boulud, sous chefs at Spago, and line cooks at Gordon Ramsay are also grads.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600