Hilton’s Adam Crocini Talks Commitment with New Graduates of his Alma Mater
Hyde Park, NY – Adam Crocini, the global head of food and beverage strategy for Hilton’s luxury and lifestyle brands, returned to his alma mater as commencement speaker at the New York campus of The Culinary Institute of America on November 26. The 2000 CIA graduate is the chief strategist for all food and beverage initiatives for the Waldorf Astoria Hotels & Resorts, LXR Resorts, Conrad Hotels & Resorts, and Canopy by Hilton.
“This is not a business for the faint of heart. You have to be serious. You have to be committed. And, above all, you have to love the industry,” Crocini advised the graduates. “Love what you do. Whatever road you choose, pick what will make you happy.”
After earning his bachelor’s degree in management from the CIA, Crocini was hired by the Four Seasons Hotel New York as assistant food and beverage manager. After moving to Las Vegas, he was recruited by Wolfgang Puck Fine Dining and held leadership positions at several Wolfgang Puck properties over the next dozen years. Before accepting his current position, Crocini was based in Singapore with the Capella Hotel Group and Marina Bay Sands. The Connecticut native currently lives in Washington, DC.
View the entire CIA commencement ceremony, including Adam Crocini’s address to recipients of associate degrees in Culinary Arts and Baking & Pastry Arts.
Photo Caption and Hi-Res Image:
Adam Crocini speaks to graduates of The Culinary Institute of America on November 26, 2019, as CIA President Dr. Tim Ryan and Provost Mark Erickson listen. Crocini, a CIA alumnus, is the global head of food and beverage strategy for Waldorf Astoria Hotels & Resorts and Hilton’s other luxury brands. (Photo credit: CIA/Phil Mansfield)
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About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
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