Adam Hollingworth is a junior in the School of Hotel Administration from Santa Rosa, California. Adam's love for hospitality and service comes from his passion for food and beverage, making the position of Executive Chef for the 98th annual Hotel Ezra Cornell a dream-come-true. One of his first, most defining experiences in the F&B world was staging in a small bistro in Paris over a summer in high school, where he practiced his French and did his best to not get in the way; today, he is now concentrating in F&B with a minor in French Language.

Adam was Executive Sous Chef of the Culinary department for HEC 97, catering the first in-person conference in two years. This year, he is looking forward to using his experience and knowledge from an in-person conference to successfully lead a talented Culinary team through HEC 98.

Outside of HEC, Adam works in the Statler at the Regent Lounge as a student of the Hotel Leadership Development Program and looks for F&B-related involvement wherever he can get it, like in Cuvée, Cornell's blind wine-tasting competition team. This past summer, he worked the line for the Michelin-starred restaurant at Farmhouse Inn in Forestville, CA. He also plays on the Men's Club Water Polo Team at Cornell and enjoys the occasional trip to the city.