In the realm of luxury hotels, every stay promises an immersive experience that reveals new and captivating facets at every turn. It’s an enchanting world where impeccable service, meticulous design, and indulgent amenities converge to create a symphony of opulence. From the moment you sink into the crisp sheets and bask in the cascading embrace of a waterfall showerhead, to the breathtaking views that greet your every gaze, each element intertwines to craft an unforgettable journey into the lap of extravagance.
And at the heart of this extraordinary universe lies a culinary maestro, Adam Crocini, the Senior Vice President and Global Head of Food and Beverage Brands for the esteemed Hilton brand. With a portfolio that oversees an impressive 46 Conrad properties and numerous other Hilton establishments, Crocini is a visionary, constantly pushing boundaries and redefining the very essence of gastronomy.
Crocini’s illustrious journey in the realm of food and beverage began as a part-time endeavor at the Max Group, but it swiftly transformed into an all-consuming passion. His remarkable career path includes managing iconic culinary institutions like Spago and The Source, working alongside the legendary Wolfgang Puck for 12 transformative years. Together, they brought forth culinary sensations such as Wolfgang Bar and Grille and Cut, leaving an indelible mark on the vibrant culinary scene of Las Vegas.
Fueling his unquenchable thirst for innovation, Crocini embarked on an adventure to Singapore’s renowned Marina Bay Sands, where he opened Cut Singapore—the first Michelin-starred steakhouse in all of Asia. Here, he flawlessly blended his expertise with Puck’s genius, tantalizing the palates of discerning guests and cementing his reputation as a master of epicurean excellence.
It was during his tenure as the Executive Director of the prestigious Marina Bay Sands portfolio that Crocini solidified his position as a trailblazer in the realm of hotel dining. Managing an awe-inspiring service that amassed a staggering USD $500 million annually, he orchestrated the harmonious collaboration of multiple Michelin-starred chefs, curated unrivaled programming, and fine-tuned every aspect of the space’s design to create an experience that delighted the nearly 4,000 guests who graced its halls each day.
Not content to rest on his laurels, Crocini’s remarkable journey led him to the esteemed Capella group, where he served as Vice President and further delved into the world of ultra-luxury hospitality. With his visionary touch, he meticulously crafted exquisite properties in Sydney, Bangkok, the Maldives, Hong Kong, and Shanghai, elevating the standards of indulgence to unparalleled heights.
Hilton, recognizing the unmistakable allure of Crocini’s expertise, called upon his unrivaled talents to refresh and invigorate their luxury portfolio. Embracing the challenge with fervor, Crocini has consistently delivered gastronomic marvels that have mesmerized even the most discerning palates. His visionary approach to luxury hotel food and beverage services has earned him accolades and admiration throughout the industry.
Moreover, the illustrious John Eric Home sought Crocini’s enlightened perspective, granting us a glimpse into the symphony of elements that converge to create the quintessential food and beverage experience. And as our culinary voyage continues, we embark on a privileged exploration of three bespoke Conrad hotels, each a testament to Crocini’s artistry and Hilton’s unwavering commitment to providing an extraordinary level of luxury and refinement.
Join us as we delve deeper into the enchanting world where unrivaled opulence and gastronomic innovation intertwine, creating an experience that is destined to leave an indelible mark on the soul of every discerning traveler.
Crafting the Epitome of Luxury: Where Innovation Meets Imagination
Within the realm of luxury properties, an extraordinary fusion of talent, expertise, and boundless creativity converges to shape the ultimate dining experience. Conrad Properties, renowned for its mastery in curating unparalleled moments of opulence, have perfected the art of weaving together these diverse elements, setting new standards for the industry.
Adam Crocini sheds light on the intricacies involved in crafting these extraordinary experiences. With deep insight, he emphasizes the importance of understanding the unique dynamics of each market. “Customers and guests in each individual market dictate their desires,” Crocini explains. “Through comprehensive market studies and conceptual exploration, the team delves into the culinary landscape, meticulously considering factors such as cuisine styles and price points.”
By identifying unexplored opportunities and aligning them with evolving consumer tastes, he and his team create bespoke offerings that not only cater to preferences but also introduce refreshing and captivating elements, captivating even the most discerning palates. Ultimately, what guests are paying for is not merely a meal but an unforgettable experience that resonates on a deeply personal level.
Yet, the landscape has shifted dramatically with the advent of the pandemic, profoundly impacting the realm of luxury hospitality. Crocini reflects on this transformative era, heralding a “golden age of travel.” “During extended periods at home,” he says, “individuals immersed themselves in culinary shows and content, fostering an unprecedented level of knowledge and sophistication. They are more educated. As a result, the industry must reimagine itself, pushing boundaries, and embracing revolutionary concepts that captivate and inspire guests.”
However, the pursuit of the extraordinary extends far beyond exquisite food and drink. It encompasses a symphony of details meticulously orchestrated to elevate the entire sensory experience. From the gentle rustle of napkins to the careful interplay of lighting, design, and music, every aspect is meticulously designed to create an atmosphere that envelops guests in a world of tailored luxury. The uniforms worn by the staff and the courtesies extended all contribute to the harmonious orchestration of an unforgettable affair, leaving an indelible impression on guests.
Crocini passionately emphasizes the importance of creating a narrative—a touchpoint that deeply resonates with guests. “In this realm of refined indulgence,” he remarks, “every decision is deliberate and thoughtful. It is a profound acknowledgment of the investment guests make, both in terms of their time and hard-earned resources.” By weaving together cohesive pillars of vision, every detail aligns to tell a captivating story, creating an immersive experience that feels intimately tailored to each individual.
As Conrad Properties continues to redefine the boundaries of luxury hospitality, its unwavering commitment to crafting exceptional narratives sets them apart. The fusion of innovation and imagination propels them forward, shaping the future of high-end dining, and ensuring that every encounter is an extraordinary symphony of opulence, where dreams are transformed into reality.
Pioneering a Legacy of Innovation: Hilton’s Unyielding Quest for Firsts
Throughout its storied history, Hilton has etched its name as a pioneer of the hospitality industry, continuously introducing groundbreaking concepts that redefine luxury. From the inception of room service, which was standardized at the iconic Waldorf Astoria New York, to the installation of televisions in guest rooms at the Roosevelt New York, Hilton has remained at the forefront of transformative experiences. Ramón “Monchito” Marrero, the visionary bartender at Caribe Hilton in Puerto Rico, experimented with a delightful concoction—a blend of rum, coconut cream, and pineapple juice. With a touch of innovation, the iconic Pina Colada was born, forever etching its place in cocktail history.
Further exemplifying their commitment to pioneering excellence, Hilton revolutionized the guest experience with the introduction of Hilton’s Digital Key technology, spearheading the utilization of smartphones as room keys. This transformative leap embraced the ever-evolving landscape of technology, enhancing convenience and ease for guests worldwide.
Under the leadership of Adam Crocini, Hilton’s penchant for innovation continues to flourish, setting the stage for a new era of “firsts” and groundbreaking partnerships that redefine the boundaries of luxury. A testament to this ethos is Hilton’s unprecedented collaboration with the James Beard Foundation, serving as a Premier Sponsor for the prestigious 2023 Restaurant and Chef Awards. This is a fusion of hospitality and culinary excellence which unites two industry powerhouses and celebrates outstanding restaurants and visionary chefs in categories that honor the finest establishments and talents across the American culinary landscape.
But the James Beard Foundation is just one of Hilton’s remarkable partnerships. Another notable collaboration has been forged with Proof & Company’s esteemed bar and beverage consultancy arm, Proof Creative. Together, they reimagine the beverage experience at Waldorf Astoria Hotels & Resorts’ renowned Peacock Alley locations worldwide. This partnership marries Hilton’s dedication to hospitality excellence with Proof & Company’s unrivaled expertise, promising an extraordinary libation experience that transcends expectations.
While forging remarkable partnerships, Crocini and his team also strive to elevate in-house bar programs to unprecedented heights. “We have a laser focus on luxury mixology, style, and service,” says Crocini. “We seek to perfect every aspect, right down to the art of handing over a bottle.” One remarkable example of their commitment to excellence lies in their use of Japanese clear ice—a meticulously crafted frozen masterpiece that retains its form longer, preserving the integrity of each sip.
Crocini underscores the profound impact of a well-crafted cocktail, declaring, “Our ice program, whether expertly shaved or carefully cut, ensures unparalleled quality from the first sip to the last. We firmly believe that a thoughtfully curated cocktail serves as an integral part of the overall experience.”
As Hilton continues to push the boundaries of luxury, their unwavering commitment to innovation and the art of indulgence prevails. By embracing transformative partnerships and refining every element of the guest journey, they pave the way for a future where unparalleled experiences are not only anticipated but intricately woven into the very fabric of luxury hospitality.
No Matter the Location, Something Unique and Amazing Awaits
Conrad Orlando
“Old is becoming new again,” says Crocini. “It’s cyclical with all things in life.”
Conrad Orlando has embraced the resurgence of the tiki bar trend, aiming to bring back nostalgic experiences and Polynesian themes. According to Crocini, the property boasts the largest crystal lagoon in the world, featuring a walk-in sand “beach” that doubles as a pool. To enhance this beachside ambiance, the renowned mixologist Paul McGee, recognized as America’s premier expert in Polynesian drinks, was approached.
Crocini explains, “Knowing the resurgence of the tiki bar, we wanted to harken back on childhood experiences and Polynesian themes. I contacted Paul McGee. Paul signed onto it, and now Conrad will be home to a beachside and poolside restaurant – the Papaya Bar. It provides a luxury air to something whimsical.”
The Papaya Bar at Conrad Orlando offers an immersive beverage program, showcasing bold flavors like fresh pineapple, coconut, guava, and papaya. In addition to these enticing flavors, the bar also serves a variety of inspired low- and no-alcohol drinks. Each beverage is elegantly presented in custom ceramic pieces or pineapple and coconut shells, adding to the overall experience.
Complementing the drinks is a playful food menu, with the pu pu platter taking center stage. The menu also features delicious options such as pork skewers, shrimp and scallop siu mai, and crab wontons, all designed to enhance the enjoyment of the Papaya Club’s vibrant atmosphere.
Conrad Los Angeles
“Conrad Los Angeles distinguishes itself from Waldorf Astoria by focusing on a more local approach to luxury,” says Crocini. While Waldorf Astoria aims for global recognition, Conrad strives to earn local awards and provide customers with effortless luxury.
An example of Conrad Los Angeles embracing its local identity is the partnership with acclaimed chef and humanitarian, José Andrés. Crocini explains, “Only locally grown California products are used. He has put his Spanish flair into menu programming. And his philanthropy speaks local, what we want Conrad to represent.”
The hotel’s 10th floor is home to San Laurel, the first of José Andrés’ restaurants. With its stunning views of the iconic Disney concert hall, San Laurel offers diners a tour of flavors. The dishes draw inspiration from Spain while incorporating fresh, local ingredients sourced from California’s bountiful resources.
Adjacent to San Laurel, on the hotel’s outdoor terrace, lies Agua Viva, the second Andrés restaurant. This chic rooftop dining spot brings together Latin and Asian flavors on its menu. Here, diners can mingle over shared plates and refreshing cocktails while enjoying the vibrant atmosphere and breathtaking views.
Conrad Los Angeles, through its collaboration with José Andrés, showcases the fusion of local ingredients, Spanish influences, and philanthropic values, reflecting the essence of the Conrad brand.
Conrad Punta de Mita
“We fully embrace the history of Mexican cuisine,” says Crocini, emphasizing the importance of Mexican culture in the culinary offerings at Conrad Punta de Mita. The opening of this Conrad property marks a new era of luxury along Mexico’s Riviera Nayarit, inviting travelers to indulge in contemporary luxury amidst the breathtaking setting of a two-mile-long beach beside the Pacific Ocean.
The resort’s design, crafted by renowned architecture firm SB Architects, serves as a gateway to the region’s landscape, history, and rich multicultural identity. Lush tropical vegetation, open corridors, and contemporary coastal décor create a nature-centric aesthetic that promotes wellness and echoes the Huichol belief that connection to nature facilitates personal transformation and development.
Throughout the property, thoughtfully designed spaces blur the boundaries between the natural and built environments. From the butterfly roof in the resort beach grill and sunset bar to the event lawn surrounded by mangroves, each area provides glimpses of the natural world, fostering a deep connection with the surroundings.
Crocini highlights the culinary offerings at Punta de Mita, explaining, “At Punta de Mita, we have seven unique food and beverage services. Each of these restaurants has its own distinct music programs and playlists. Each has its own look and feel – unlike so many resorts – we are not the same. We take experience very seriously.”
One unique beverage experience available on the property is a private tasting of mescals and tequilas. Conrad Punta de Mita boasts an agave tasting room, housing a remarkable collection of 100 or more varieties of mescals and tequilas. Guests can book a private tasting session with a specialist who will guide them through the intricacies of these spirits. If guests discover a particular tequila they enjoy, they have the option to have it boxed and shipped to their home. The music played during the tasting can also be preserved through a Spotify playlist, allowing guests to reminisce and relive the experience in the comfort of their own homes.
And for Dessert
Crocini has developed a deep appreciation for the culinary world. He remarks, “I am from a big Italian family, and from traveling, both internationally and domestically, I got to experience food culture. I was enamored by it. Hospitality is about engaging with people and producing great food and drinks.”
In conversations with Crocini, one can sense his infectious energy and genuine passion for his work. He not only strives to provide premier service but also aims to create a premier experience for the guests at his properties. His dedication to delivering exceptional hospitality is evident.
When asked if he had any last-minute thoughts to share, Crocini offers two insightful reflections. He says, “A true Foodie never picks up a travel mag to figure out where to go – they are on blogs,” highlighting the importance of seeking authentic food recommendations from online sources that cater to food enthusiasts. Additionally, he emphasizes the value of thoughtfulness, stating, “Be thoughtful – I use that phrase all of the time.” This sentiment underscores the significance of considering every detail and ensuring a thoughtful approach to providing an exceptional experience to guests.
Crocini’s enthusiasm for the culinary world, commitment to delivering exceptional service, and reminders to explore food culture through unconventional means and embrace thoughtfulness exemplify his passion and dedication in his role.
