meet the chef

Chef Michael Adams joined Historic Hotel Bethlehem’s Culinary team in April 2014

Since returning to Historic Hotel Bethlehem, Chef Adams has built a strong, talented culinary team for the two restaurants and banquet events. He continues to evolve his culinary techniques to prepare exquisite cuisine on a daily basis for our hotel guests.


Executive Chef Michael Adams – Journey at Historic Hotel Bethlehem

Chef Adams began his culinary experience at a young age of 16, allowing him to learn techniques and skills that allowed him to start his career early in life. Adams attended the Culinary Institute of America where he graduated in 1991. Adams received his first head chef position at 21 years of age at the Farmhouse located in Emmaus, Pennsylvania. Chef Adams moved to Hotel Bethlehem in 1995 as the Executive Chef until it closed in 1998. After a short stint as Chef de Cuisine at Saucon Valley Country Club, Adams returned to the Farmhouse as Chef Partner owner. He continued to create the menus and developed their farm to table dishes. While working at the Farmhouse, Chef Adams was named 1 of the top 5 “Beer Chefs” by Beer Advocate. While the Farmhouse was under Adams direction, it was listed as one of the top 100 farm-to-table restaurants in the country by Gourmet Magazine. Towards the end of his career at the Farmhouse, Adams was nominated for the James Beard Mid Atlantic Award in 2008. He also was awarded the title “Pennsylvania Preferred Best Chef”  in an iron cuisine style competition.

Chef Adams returned to Historic Hotel Bethlehem in the spring of 2014. His menus are driven by locally sourced ingredients with a twist on classic French dishes. Historic Hotel Bethlehem could not be happier to have Chef Michael Adams leading the kitchen and preparing a world class culinary experience.


Executive Sous Chef/Head Banquet Chef – Rodney Rivera

Chef Adams hired former colleague Rodney Rivera with whom Adams had worked with at the former Farmhouse Restaurant in Emmaus as well as Hotel Bethlehem during Adams’ first stint. Rivera had joined the Hotel Bethlehem staff at the tender age of 18 and then continued his experience with Saucon Valley Country Club, followed by the Farmhouse. Chef Rivera returned in 2015 to work along side his former mentor, Chef Michael Adams, following nearly 5 years as the Executive Chef at Shula’s Steakhouse. As Executive Sous Chef and Head Banquet Chef, Rivera’s primary responsibility is to oversee the kitchen banquet operation among other leadership functions.

 

 

Sous Chef – Paul Miller

Sous Chef Paul Miller started working at the hotel in 2000. During Chef Miller’s tenure, he’s served under several Executive Chefs and a held a range of  culinary positions, gaining valuable experience and working his way up the ladder. As Sous Chef, Miller is a key leader in executing the culinary performance for both restaurants.

 

 

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Historic Hotel Bethlehem is located on one of the “Top 10 Main Streets” in the country according to U.S.A Today.

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Bethlehem Book

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A glossy 120 page coffee table book celebrates nearly 200 years of hospitality on the site of Bethlehem’s first house in 1741. The book features photographs taken by Pulitzer Prize winning photographer, Robin Hood.

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