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Adam Roy

Dr. Lewis J. & Mrs. Ruth E. Minor Chef-Professor of Culinary Management
Department: The School of Hospitality Business
Fixed-Term Faculty
Department: The School of Hospitality Business
Office:
Kellogg Hotel & Conference Center
219 S Harrison Rd Rm L72
East Lansing, MI 48824
In-Person Office Hours
Monday:
10:00am - 12:00pm
Tuesday:
11:30am - 2:00pm
Wednesday:
10:00am - 12:00pm
Thursday:
10:00am - 2:00pm
Phone: (517) 353-5170
Office:
Eppley Center
667 N Shaw Ln Rm E405
East Lansing, MI 48824
In-Person Office Hours
Friday:
10:00am - 11:59am
Phone: (517) 353-5170
  • Biography
    Chef Adam Roy's hospitality career humbly began at small restaurants in his suburban Chicago hometown, progressing to an Associate's Degree in Culinary Arts from Joliet Junior College. 

    This ignited his international journey, starting with a personal chef role on a private yacht in the Mediterranean Sea.  A pivotal year as a US exchange student in Germany, including work at the Four Seasons Hotel in Hamburg, fueled his passion for global hospitality. He then gained experience in Switzerland and on Holland America cruise lines, launching a specialty restaurant and sailing the world. 

    Driven by a thirst for diverse cuisines, Chef Adam explored Southeast Asia, studying in Singapore and contributing to the Novotel Bangkok's revamp. He then spent a decade with Shangri-La Hotels and Resorts in Oman, Malaysia, and China. 

    In 2017, he shifted to education, teaching at Woosong University in South Korea. After completing his Bachelor's and Master's degrees from Florida International University, he taught at the University of Wisconsin-Stout, and then transitioned to this endowed position at Michigan State University in fall of 2023.

    Chef Adam is also a Certified Executive Chef (CEC), Certified Culinary Educator (CCE), and a Certified Hospitality Educator (CHE).   He is passionate about continuing education and proud of his global management experiences.

    Countries where Chef Adam has lived and worked
    Germany, Switzerland, Singapore, Thailand, Sultanate of Oman, Malaysia, China, South Korea

    He has traveled to over 80 countries.  

    Chef Adam loves to learn about languages, cuisines, and cultures.  He also enjoys sharing stories about his past journeys.  
    He speaks German, Thai, Mandarin-Chinese, and working Spanish.  He is an avid home brewer and continues to learn about fermentation of food and alcoholic/non-alcoholic beverages. 

    He is one of twenty chefs that were selected to attend the culinary enrichment and innovation program at the Culinary Institute of America's 3 campuses from April 2025 to April 2026. 


  • Education
    Certification Certified Culinary Educator (CCE®) 2024, American Culinary Federation
    Certification Certified Executive Chef (CEC®) 2023, American Culinary Federation
    Certification Certified Hospitality Educator (CHE) 2021, American Hotel and Lodging Association Education Institute
    Certificate Level 1 in Japanese Sake 2022, Wine and Spirits Education Trust (WSET)
    Certificate Level 1 in Spirits 2022, Wine and Spirits Education Trust (WSET)
    Certificate Level 2 in Wines 2022, Wine and Spirits Education Trust (WSET)
    Masters Hospitality/Tourism Management 2020, Florida International University
    Bachelors Hospitality/Tourism Management 2019, Florida International University
    Certificate Asian Culinary Arts 2004, At-Sunrice
    Certificate Foodservice Management 2010, E-Cornell University
    Certificate Culinary Arts - Guest Student 2000, Gewerbeschule für Gastronomie und Ernährung
    Associates Culinary Arts 1999, Joliet Junior College
  • Courses
    • HB 491: Current Topic - Hospitality Food Production
    • HB 411: Hospitality Beverages
    • HB 380: Event Planning and Management
    • HB 365: Hospitality Foodservice Systems II
  • Media Mentions

Related News:

Audio
Broad Matters podcast hosted by the MSU Broad College of Business, available on Spotify, Apple Podcasts and Google Podcasts
Hospitality business professor and chef Adam Roy offers tips and tricks for dealing with supermarket inflation.
Broad faculty wear academic regalia and pose for a group picture at the 2023 Investiture Ceremony.
Read about endowments and awards presented at the 2023 Faculty Recognition Dinner and Investiture Ceremony on Oct. 30.
Minskoff Pavilion in the fall exterior image
Seven new full-time faculty members have joined five of the Broad College’s departments this academic year.