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Adam Brassard Returns to Williams Inn as Executive Chef

WILLIAMSTOWN — Main Street Hospitality Group (MSHG) announced that Adam Brassard has been appointed to the position of executive chef of the Williams Inn. His responsibilities include all kitchen operations and menu development.

Brassard’s appointment marks his return to the Williams Inn. In 2007, he began his professional culinary career as the Williams Inn sous chef. From there, he joined the Red Lion Inn as sous chef under the leadership of Red Lion Inn Executive Chef and MSHG Vice President of Food and Beverage Operations Brian Alberg.

“Adam has worked hard to develop his skills as a talented chef and leader in our community,” Alberg said. “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.”

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. MSHG began managing the Williams Inn in May 2014 after it was purchased by Williams College.

“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 MSHG CEO Sarah Eustis.

A native of Adams, Mass., Brassard began his career as an intern in the McCann Technical High 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, New York’s Hudson Valley, 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 Technical High School; and takes part in judging projects for Skills USA, a local, state, and national competition among technical high schools. Brassard has cooked at the renowned James Beard House in New York City, working alongside Alberg.

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