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Adam Roy, MS, CEC, CCE, CHE

Adam Roy, MS, CEC, CCE, CHE

Pastry/Prep Cook

Followers of Adam Roy, MS, CEC, CCE, CHE5000 followers
location of Adam Roy, MS, CEC, CCE, CHEEast Lansing, Michigan, United States

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  • Timeline

  • About me

    Hospitality Professional and Educator

  • Education

    • Gewerbeschuele fuer Gastronomie und Ernaehrung

      1999 - 2000
      Hamburg, Germany-guest student European Gastronomy

      Activities and Societies: Verband der Koeche Deutschlands e.V.

    • Singapore At-Sunrice

      2004 - 2004
      Asian Culinary Arts Certificate Cuisines of Singapore, Malaysia, Thailand, Indian, Indonesian

      Activities and Societies: Certificate earned: 3-Week Asian Culinary Arts Course. This was a 3 week program where one was immersed in the regional southeast Asian and Chinese kitchens. Main cuisines were Indian, Malaysian, Thai, Chinese and Singaporean kitchens. Practical and theory in herbs and spices from Asia. 6 month practical internship was selected to further study the Asian kitchens.

    • Cornell University

      2011 - 2016
      Ecornell - Online continuing education Food Service Management Certificate, Revenue Management for Hospitality Classes Certificate

      Activities and Societies: Overbooking Practices, Forecasting and Availability Controls, Price and Inventory Controls, Price Sensitivity and Pricing Decisions, Pricing Strategy and Distribution Channels in Hotel Revenue Management, Non-Traditional Applications of Hotel Revenue Management

    • Joliet Junior College

      1996 - 1999
      AAS - Culinary Arts - Associate Degree in Applied Sciences Culinary Arts/Chef Training

      Activities and Societies: Trained in all aspects of the kitchen for the duration of the diploma. High concentration in bakery, themed buffets and traditional cooking techniques.

    • The Culinary Institute of America

      2025 - 2026
      Culinary Enrichment and Innovation Program Culinary Innovation and Leadership

      The elite innovation-and leadership-focused program is offered to 20 of the industry’s skilled culinarians. Students attend three 3-day modules at the CIA over a 12-month period. At the conclusion of the program, participants receive a certificate of completion and continuing education units from the CIA.

    • Lincoln-Way East High School

      1992 - 1996
      High school diploma General Studies

    • Florida International University

      2019 - 2020
      MS - Masters of Science Hospitality Management

      Classes in finance, marketing, organizational behavior, hospitality trends, and hospitality information technology

    • Florida International University

      2017 - 2019
      BS - Bachelors of Science Hospitality Management

      Degree Enrollment: Bachelors in Science of Hospitality Management. Attending classes online while overseas studying hospitality further in subjects such as tourism mng, hospitality marketing, HR mng, accounting, public speaking, commercial food production, microeconomics, hospitality law and information technology.

  • Experience

    • Red Rock Grill - Chicago

      May 1997 - Mar 1998
      Pastry/Prep Cook

      Started in afternoon prep shift. Making all preparation for a la carte kitchen. Breakfast, lunch, dinner with smokehouse/steakhouse themed food. Heavy influence on Mexican cuisine. Responsible for all pastries and specials.

    • Omni Mount Washington Resort

      Jun 1998 - Aug 1998
      Commis 1

    • Yacht: Winged Glory

      Aug 1998 - Sept 1998
      Private Yacht Chef

      Personal Chef for up to 10 guests on a private yacht that sailed the Mediterranean.Responsible for all menus, purchasing and guest interaction.

    • Hollywood Casino Aurora

      Oct 1998 - Jun 1999
      Sous Chef

      One of 6 Sous Chefs overseeing a 5 outlet F+B operation. 70 cooks/20 stewards. Strong concentration on banquets up to 500 guests with very small team.Outside catering cocktail parties and high volume dining outlets.

    • Fairmont Hotel Vier Jahreszeiten Hamburg

      Feb 2000 - Jul 2000
      Chef Trainee

      3 Month internship in fine dining “Grill” restaurant with gault millau rating and 2 months in Banquets. 1 month bakery/pastry training in the gourmet bakeshop

    • Palos Country Club Inc

      Oct 2000 - Jan 2001
      Sous Chef

      Short term contract for busy holiday season

    • The Dolder Grand

      Feb 2001 - Nov 2001
      Commis de Cuisine

      Position on the banquet, special events and terrace café team. Many VIP and celebrity banquets. Members of the Leading World Hotel group and Swiss Deluxe Hotels.

    • Joliet Junior College

      Feb 2002 - Aug 2002
      Chef de Cuisine

      Temporary acting Executive Chef with 16 staff. Banquets up to 600 guests, casual a la carte restaurant and cooking school.Substitute instructor while working very close with culinary students.

    • Holland America Line, LTD, International Cruise Ships

      Sept 2002 - Dec 2003
      Chef de Partie

      Second in control of fine dining steakhouse restaurant. Trained for new fine dining concept to be implemented on all ships called “Pinnacle Grill”. Opening team and assisted in planning and working on 2 of the 16 ships.

    • TungLok Group

      May 2004 - Oct 2004
      Chef Trainee

      Complete orientation/training in traditional and modern Chinese BBQ, Dim Sum, Chinese vegetarian and traditional Thai cuisine in total of 4 restaurants of the groupAssisted in serving Chinese banquets up to 450 guests.

    • Novotel Bangkok on Siam Square

      Nov 2004 - Oct 2006
      Chef de Cuisine

      Second in charge of all kitchen operations. Assisting in 5 F+B outlets and banquets up to 500. Kitchen staff of 60. Designed new interactive dining concept and openkitchen with various stations. Special deli shop project in mall.

    • Aisawan Resort and Spa

      Oct 2006 - Mar 2007
      Executive Chef

      Responsible for 4 F+B outlets. Seafood barbeque restaurant, casual dining, poolside café, fine dining modern European cuisine. Kitchen staff of 55.Banquets up to 400 guests and special events up to 830 guests.

    • Shangri-La Hotels and Resorts

      May 2007 - Oct 2016

      All day dining, Sichuanese and Cantonese restaurants. Irish bar, banquets, outside catering events, consulate functions, special events, Lobby lounge, club lounge. Culinary staff of 120. 1,800 sq ft. grand and 600 sqt ft. Jr. ballroom Pre-opening team. 1,800 sq. ft. grand ballroom, 600 sq ft. jr ballroomAll Day dining, Chinese restaurant, lobby lounge, 100 culinary staffModern teppanyaki/East Asian restaurant, club lounge, outside catering Fully responsible for the culinary team of 85. All day dining, Italian, Chinese rest.classic bar, banquets up to 600. Outside catering, luxury canape events Fully responsible for Ferringi Grill, the resort’s fine dining steakhouse restaurantTo take care of VIP lounge and guest in premier wing. 2010 Awarded Best Western “Innovative” restaurant by Malaysian Tourism Board Entirely responsible for 1 of the 3 hotels on the property. Large volume outlets with a South American themed all day dining, local Omani seafood restaurant,casual restaurant, banquets and events

      • Executive Chef

        May 2016 - Oct 2016

      • Executive Chef

        May 2013 - Apr 2016

      • Executive Chef

        Feb 2011 - Apr 2013

      • Executive Sous Chef

        Jan 2009 - Jan 2011

      • Executive Sous Chef

        May 2007 - Jan 2009

    • Woosong University

      Mar 2017 - Feb 2019
      Assistant Professor, SICA Culinary Arts/Hospitality Management

      One of the international instructors on the Culinary faculty team. Conducted classesbased on school curriculum. Prepare presentations of daily subjects. Grading studentsbased on performance and preparing them for their internships abroad.

    • Training Center for Culinary Arts and Service

      Feb 2019 - Jul 2019
      Culinary Consultant - Program Manager

      Leading the culinary program developing curriculum, hosting workshops, development and planning

    • Freelance

      Aug 2019 - now
      Food and Beverage Strategist/Operations Consultant

      Project feasibility, hygiene and sanitation auditing, menu consultation, market survey and analysis, present food tasting, beverage operations advisor, corporate structure development, SOPs, job descriptions, and mystery shopper audits for freestanding restaurants, private clubs, and hotels

    • Joliet Junior College

      Mar 2021 - May 2021
      Adjunct Culinary Arts Instructor

      Hired as a standby adjunct faculty for substitute positions.

    • University of Wisconsin-Stout

      Aug 2021 - May 2023
      Hospitality Management Lecturer

      Full-time academic staff for the School of Hospitality Leadership. Teaching courses for the Hotel, Restaurant, and Tourism Management program. Students were from the Hospitality, Dietetics, Food Science, Food Research, Golf Enterprise Management, and Property Management Departments. -Food and Beverage Cost Control-Principles of Foodservice Management-Hospitality Employee Relations and Supervision-Foodservice Production and Operations-Security and Risk Management-Beverage Management/Wine and Spirits-Foodservice Administration Show less

    • Michigan State University - Eli Broad College of Business

      Aug 2023 - now
      Chef/Professor of Culinary Management - Dr. Lewis J. & Mrs. Ruth E. Minor Endowment

      This endowed faculty position entails curricula development, advising students through the student and industry resource center, teaching, and public outreach. Member of the advisory board to the Lansing Technical High School. Teaching classes that are focused with food, beverages, and events.

  • Licenses & Certifications

    • ISO 22001:2005 + HACCP in Practice Integrated Training Course

      Loyds Registered Quality Assurance - LRQA
      Jul 2007

    • TELC - German Language Certificate

      Telc GmbH - The European Language Certificates
      Jun 2000
      View certificate certificate

    • Certified ServSafe® Instructor & Registered ServSafe® Examination Proctor

      National Restaurant Association
      Jun 2021
      View certificate certificate

    • ServSafe: Food Protection Manager Certification

      National Restaurant Association
      Feb 2021

    • Certified Hospitality Educator (CHE)

      AHLEI - American Hotel & Lodging Educational Institute
      May 2021

    • Allegen Awareness

      National Restaurant Association
      Jan 2022

    • Advanced Alcohol Certificate (Instructor and Proctor)

      National Restaurant Association
      Feb 2022

    • Certfied Beer Server

      Cicerone® Certification Program
      Jan 2020

    • Certified Executive Chef (CEC®)

      American Culinary Federation
      Jul 2023

    • Certificate in Wines - Level 2

      Wine & Spirit Education Trust
      Jun 2020

  • Honors & Awards

    • Awarded to Adam Roy, MS, CEC, CCE, CHE
      Dean's List Recipient FIU-Chaplain School of Hospitality Management Dec 2018 Awarded the Dean's list for the 2nd semester in a row.
    • Awarded to Adam Roy, MS, CEC, CCE, CHE
      Most Innovative Western Restaurant Award Shangri-la Hotels and Resorts Jan 2009 Malaysian Tourism Board awards various restaurants/hotels awards for excellence in different categories. Feringgi Grill in Rasa Sayang Resort and Spa won it for the year of 2009. It was a great accomplishment.
    • Awarded to Adam Roy, MS, CEC, CCE, CHE
      Mini-Ambassadorship to Germany United States Government - Congress Bundestag Youth Exchange Program Aug 1999 A full year exchange program in Germany for language, cooking school, including an internship. This is to represent young Americans in the vocational trade to represent the US government in a mini-ambassadorship and a full year training program in Germany.