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Meet Our Executive Chef!

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Adam Livow

Chef Adam is a 15-year veteran of the restaurant and hospitality industry who has led successful kitchens and culinary staffs at a number of well-known event venues in New Jersey. As Executive Chef at iPlay America, Chef Adam works closely with the Vice President of Food and Beverage, Kevin Hayes Jr., to develop menus and set the culinary direction for Game Time Bar & Grill, the Event Center @iPA, and Top Golf Swing Suite.

This is Chef Adam’s second time serving in the position at iPlay America. He was the facility’s original Executive Chef back in 2011 and enjoyed a three-year stint with the organization. Livow helped establish the success of the culinary experience before becoming a contestant on season 14 of Hell’s Kitchen with celebrity chef Gordon Ramsay.

With Chef Adam back at the helm, guests will see updated versions of their favorite classic dishes on the new gastropub menu at the park’s restaurant, Game Time Bar & Grill. The new menu features elevated comfort foods scratch-made on premise, including pork belly smoked and cured in-house, freshly ground burgers and flatbreads with house-prepared dough. In addition to the restaurant’s new staples, Chef Adam will create a selection of seasonally inspired monthly appetizers, entrees and desserts. He is also working with the team at the Event Center @iPA to set new menus and presentations that reflect how events and celebrations have been evolving in recent years, providing clients the ability to integrate the theme of their events into the food and presentation.

Prior to coming to iPlay America, Chef Adam held the position of Executive Chef at the Grand Marquis in Old Bridge, N.J. where he was responsible for menu development and acted as supervisor for the culinary team. He worked his way up to the position, initially starting at the venue as head of the daily cold kitchen prep. Chef Adam got his start in the restaurant industry as a Line Chef at the Ritz Carlton in Boston, M.A.

Chef Adam is a New Jersey native and earned his Grand Certificate of Culinary Education from the French Culinary Institute in New York City.