Kimpton Marlowe Hotel, an award-wining, recently renovated hotel located at the entryway to Cambridge and just over the Charles River from Boston, announced that Kimpton Hotels & Restaurants’ veteran Adam Resnick has been appointed new Executive Chef. In this role, Chef Resnick will oversee all of the hotel’s food and beverage programming including menu creation and execution for in-room dining, corporate meetings, and high-profile social events and weddings hosted at Kimpton Marlowe. Resnick will also create and implement seasonal menus at the hotel’s popular restaurant, Bambara Kitchen & Bar (

The news about Chef Resnick’s appointment was shared by Joe Capalbo, CHA, Regional Director of Operations for Kimpton Hotels & Restaurants. Capalbo says, “In a time when the pandemic has drastically impacted the restaurant industry, it was important for us to maintain consistency and stability within Bambara and Kimpton Marlowe overall. Not only does Adam craft some amazing menus and dishes, but his leadership and presence in the kitchen have been a positive influence for many years. Having him in the role as new Executive Chef positions Bambara to emerge from the pandemic stronger than ever.”

Resnick has an ongoing, productive relationship with Kimpton Hotels & Restaurants. Most recently, he served as Bambara’s Executive Sous Chef for five years. Prior to this role, he was Chef at Kimpton Nine Zero’s Highball Lounge in Boston (often named best hotel bar in the city) from 2014 – 2016. Before joining Nine Zero, he was back at Bambara where he worked his way up from Line Cook to PM Sous Chef in just one year. During his time with Kimpton, Resnick has also served on multiple task forces in hotels and restaurants across the country, from Vero Beach, FL to Los Angeles, CA. Prior to Kimpton, Resnick worked with several local, independent restaurants and at Brae Burn Country Club in Newton, MA where he assisted culinary operations for the Club’s noteworthy banquets and galas. Resnick is a graduate of the Culinary Institute of America in Hyde Park, New York.

Chef Resnick’s interest in cooking began early on as some of his favorite memories center on cooking and meal prep with his mother and grandmother growing up in Newton. “We were never a take-out kind of family,” says Resnick. “Mom was always cooking. Taking me to the grocery store and showing me how to pick-out the freshest produce. I was fishing and clamming in the summer. And making challah and fresh-baked cookies with my mother and grandmother was always a treat. So it was completely natural and almost second nature for me to continue working in the kitchen as I got older. And this clearly explains why I love making fresh bread so much.”

As it relates to his cooking, Resnick is a proponent of layering flavors, textures and seasonal ingredients to create dishes that are approachable and not overly complicated to the palate. “I’ve been lucky to work closely with two different executive chefs at Bambara who each imparted a very positive influence on my career. [Chefs] Jay Silva taught me the importance and rewards of cooking with local, New England influences while David Baziragn (Chef Baz) opened the door for more worldly or globally-focused techniques.” Of course, Resnick’s international travels – Israel, Italy and Japan remain his biggest influences – will also sway his new menus at Bambara. He adds, “I was introduced to the most amazing hummus and homemade pita in Jerusalem. And I can’t wait to add something like this to our menu.”

Speaking of his plans for Bambara’s menus moving forward, Resnick says, “I want our guests to look at our menus and think ‘this all sounds so good. I can’t wait to try a bite of everything.’ Dishes may sound familiar to our guests but they’ll have a new and different approach behind them.”

Resnick concludes with, “This new role within Kimpton is a dream come true. I’ve been working towards this all of my life. I’m so excited about this opportunity and look forward to leading the culinary team at Bambara.”

In his leisure time, Resnick enjoys a variety of outdoor activities including football and hiking, and is always trying new restaurants. He’s currently a resident of Malden, MA.

Hotel & Lodging, Industry News