The Williams Inn Has New Executive Chef
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WILLIAMSTOWN, Mass. — Main Street Hospitality Group has named Adam Brassard as executive chef of the Williams Inn. Brassard's responsibilities include all kitchen operations and menu development.
Brassard's appointment marks his return to the inn. In 2007, Brassard began his professional culinary career as sous chef, then became sous chef under the leadership of Red Lion Inn Executive Chef and MSHG Vice President of Food and Beverage Operations Brian Alberg.
Alberg is eager to see the impact Brassard will make in his new position.
"Adam has worked hard to develop his skills as a talented chef and leader in our community he is the perfect candidate to spread MSHG’s culinary vision into North County and I know he will be a force in the culinary scene there and beyond," he said.
Brassard's return to the Williams Inn ushers in a new culinary philosophy. The inn is now using regional, seasonal ingredients, tapping into the Red Lion Inn's network of more than 80 regional farmers and food producers.
Brassard is proud of the change and what it means for the inn.
"Using fresh, local ingredients not only supports our farmers and community, but is also a big step in producing a great dining experience for our guests," he said.
The inn has debuted new menus for all meals and changed the dining hours at its two on-site dining establishments, a main dining room and tavern. Menus are an updated, modern take on traditional New England and American fare.
The hospitality group began managing the Williams Inn in May 2014 after it was purchased by Williams College. Main Street CEO Sarah Eustis is looking forward to the culinary shift,
"We are excited to have Adam return to the Williams Inn. He is a great fit for culinary leadership at the property and we're looking forward to the inn’s new culinary direction," said Eustis.
A native of Adams, Brassard began his career as an intern in the McCann Technical School culinary arts department and went on to graduate from the Culinary Institute of America in Hyde Park, N.Y., in 2007. Brassard has participated in numerous farm-to-table events and food and wine festivals throughout the Berkshires, Hudson Valley, New York, Boston and New York City.
Brassard also works with the Railroad Street Youth Project demonstrating culinary techniques to young adults, is on the Advisory Board of the culinary arts department at McCann and takes part in judging projects for SkillsUSA, a local, state and national competition among technical high schools. Brassard has cooked at the renowned James Beard House in New York City, working alongsideAlberg.
