Born in Queens, N.Y. and raised in Las Vegas, Nev., Adam Arencibia credits his Italian mother with a love of the kitchen for sparking his lifelong passion for cooking. Food was the center of family gatherings in his young years and as his mother would prepare daily meals, he would sit alongside her learning tips and experimenting with recipes.
Arencibia embarked on a professional career in culinary arts when he enrolled in The Culinary Institute of America in Hyde Park, N.Y. following his graduation from high school. He began his relationship with MGM Resorts International here through completing a four-month externship at MGM Grand Hotel & Casino. During his externship, Arencibia was exposed to various styles of cuisine and gained experience working with multiple chefs in kitchens throughout the resort including SEABLUE, Fiamma Trattoria & Bar, Craftsteak, Diego, banquets, the main kitchen, garde manger and the buffet.
Michael Mina’s SEABLUE Executive Sous Chef Joshua Smith and Executive Chef Ben Jenkins took notice to Arencibia’s talent and offered him a permanent position as chef tournaunt at the award-winning seafood and steak restaurant at MGM Grand in 2006, following his culinary training. Under the direction of Chef Smith, who became an influential culinary mentor, Arencibia learned the art of creative menu-development and fine-tuned his fundamental cooking skills. A dream came true for Arencibia when he was offered a position working under the iconic Chef Joël Robuchon at The Mansion at MGM Grand in 2007. During his three years there, he was promoted from commie chef to chef de partie on the fish station and then transferred to garde manger and was part of the team that contributed to the restaurant receiving the prestigious Michelin Three Star award. This challenging role working under the direction of Executive Chefs Claude Le-Tohic and Tomonori Danzaki lent him advanced knowledge in culinary finesse and he honed his skills in both French and Japanese cuisine. With an interest in exploring the field of mass production cooking, Arencibia moved to Forbes Five Star award-winning Wynn Resort & Casino as chef tournaunt in 2011 where he worked in the main kitchen supplying both Wynn and Encore at Wynn properties’ myriad outlets. After one year, he realized his true passion for cooking in a restaurant setting and returned to his roots, accepting a position as executive chef at Wazuzu at Encore at Wynn, a casual restaurant offering Pan-Asian flavors inspired by Chinese, Japanese, Indian, Singaporean and Thai cuisine, where he spent one year.