Executive Chef

As Executive Chef of the Renaissance New York Times Square Hotel in New York City, Adam Williams leads the culinary team for catering and meeting events, as well as the hotel’s lounge and restaurant, R Lounge.  His wide experience and passion for culinary has taken him from senior culinary roles at large-scale hotels to Executive Chef positions at lifestyle hotels such as Renaissance, where he focuses on providing each guest a unique experience with each visit.

Born in Columbia, South Carolina, Chef Williams’ passion for cooking began as an 8-year-old at his grandmother’s side while helping her create homemade dishes.  Chef Williams applied those cooking foundations in high school, when he entered culinary competitions as a senior and placed highly, resulting in a scholarship to Johnson & Wales culinary school in Charleston, SC.  While working in Charleston, he developed a true appreciation for local, artisan-inspired food.

Chef Williams’ culinary philosophy is conceptualizing great food through great training, using fresh ingredients, and supporting local farms seasonally. He finds his knowledge of various world cuisines serves him well in the multi-cultured city of New York. And most of all, he puts “love” into his food and is inspired by the customer, who he hopes will have a dining experience they’ll remember forever.

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