Chef Adam Arencibia

Hyatt Centric Beale Street Memphis Announces New Executive Chef

Adam Arencibia has been named executive chef at Hyatt Centric Beale Street Memphis.

In this leadership role, Chef Arencibia will oversee the hotel’s culinary program by curating enticing menus and a distinctive dining experience for the hotel’s signature restaurant CIMAS, CIMAS Lobby Lounge and rooftop bar, Beck & Call.

Chef Arencibia brings over 15 years of culinary knowledge and experience to his new position of executive chef. Prior to joining the Hyatt Centric Beale Street Memphis team, Arencibia worked as the executive chef partner of Memphis’ The Capital Grille, where he successfully oversaw and executed the restaurants participation in Memphis Food and Wine 2021. Before residing in the ‘Home of the Blues,’ Arencibia hailed from Sin City, Las Vegas, where he worked at some of the city’s most notable hotels and resorts. During his time in Nevada, he grew his portfolio with positions including chef de cuisine at Encore at Wynn Las Vegas, banquet sous chef at Aria Resort & Casino, executive chef hearthstone at Clique Hospitality and executive chef park MGM banquets at MGM Resorts International.

“Chef Adam captivated us immediately with his passion for the culinary industry and eagerness to shape the experiences at our outlets,” said Sarah Titus, general manager, Hyatt Centric Beale Street Memphis.

“CIMAS is poised to take on a new persona in the near future and we’re excited to see a fresh concept brought to life under Adam’s culinary vision.”  

While Arencibia received his formal culinary training from The Culinary Institute of America Hyde Park, NY, though he was enamored by the culinary world at an early age. He credits both his mother and the Easy Bake oven he talked his father into buying him at age four for being the reason he is passionate about food, culinary art and cooking. Throughout his career, Arencibia worked alongside fine dining greats, including three-star Michelin chef Joel Robuchon, and had the opportunity to cook in the James Beard Foundation’s Taste America event.

“I’m eager to be joining such a dynamic team at Hyatt Centric Beale Street Memphis and am excited about the immense possibility for success that lies ahead,” said Arencibia.

“I’ve always had an appreciation for the South and I’ve enjoyed getting to know Memphis and the aspects of the city that inspire the food curated here. I have a passion for working with local farmers and purveyors and look forward to incorporating those regional flavors into the dining experiences at the hotel.”

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