When it comes to redefining what hotel dining can be, the food and beverage industry is watching closely as properties across the country tap exceptional talent to elevate their culinary programs. The latest move making waves in the hospitality world? Tempo by Hilton Times Square has announced the appointment of Desmond Lim as Chef De Cuisine at Highball, the hotel’s dynamic cocktail lounge and restaurant in the heart of Midtown Manhattan.
With over 25 years of experience under his toque and an impressive résumé that reads like a who’s who of legendary dining establishments, Lim is poised to steer Highball into an exciting new culinary chapter: one that challenges outdated perceptions of hotel restaurants and delivers an experience worthy of New York City’s discerning diners.
A Foundation Built on Classical French Technique
Every great chef has a story, and Desmond Lim’s begins with a commitment to mastering the fundamentals. His formal training at the prestigious French Culinary Institute laid the groundwork for everything that would follow. During his time there, Lim earned a degree in Culinary Arts through an intensive immersion in classical French techniques: the kind of rigorous education that transforms talented cooks into refined chefs.
This foundation didn’t just teach Lim how to execute perfect mother sauces or master the art of butchery. It instilled a culinary philosophy and creative approach that continues to guide his work today. Understanding the “why” behind every technique has allowed him to push boundaries while respecting tradition: a balance that’s essential for any chef looking to make a lasting impact in the competitive food service industry.
From Rao’s to Bellagio: A Career Defined by Excellence
What sets Desmond Lim apart in the crowded field of hospitality talent isn’t just his training: it’s where he’s applied it. His career reads like a masterclass in culinary excellence, with stops at some of the most iconic establishments in the country.
Lim honed his craft at Rao’s, the legendary Italian restaurant in East Harlem that’s notoriously difficult to get into (seriously, reservations are passed down through generations). The discipline and precision required to work in such an esteemed kitchen shaped his understanding of what excellence looks like in practice.
From there, he brought his talents to Bellagio Las Vegas, where the stakes: and the expectations: are always high. Working in a world-class resort environment taught him how to deliver consistency at scale without sacrificing quality, a skill that’s invaluable for any chef stepping into a hotel F&B role.
New York City Calling
But New York City kept calling him back. Lim returned to oversee food and beverage operations at marquee properties including Trump SoHo Hotel and the New York Marriott Marquis. These roles expanded his expertise beyond the kitchen, giving him a comprehensive understanding of how back-of-house operations integrate with the broader guest experience.
Most recently, Lim served as Executive Sous Chef at Andaz Fifth Avenue, where he continued refining his approach to elevated hotel dining. Each position added new layers to his culinary identity and prepared him for the challenge he’s now embracing at Highball.
From Kingston to Queens: The Roots of a Culinary Vision
Great chefs are shaped as much by their origins as by their training, and Desmond Lim’s journey is a testament to the power of passion and perseverance.
Born in Kingston, Jamaica, and later raised in Jamaica, Queens, Lim discovered his love for the culinary arts in a way that will resonate with many industry professionals: by watching cooking shows and absorbing everything he could from the exceptional chefs and hospitality leaders he encountered throughout his career.
This dual heritage: Caribbean roots meeting New York City hustle: has informed his palate and his perspective. It’s given him a unique ability to blend bold flavors with refined technique, creating dishes that surprise and delight without alienating guests who crave familiar comfort.
Throughout his career, Lim has strived to refine his palate while creating dishes that challenge the norms of what hotel restaurants can offer. His philosophy isn’t about reinventing the wheel: it’s about proving that hotel dining can stand toe-to-toe with the best independent restaurants in any city.
A Chopped Champion (Almost)
If you’re a fan of Food Network, you might recognize Desmond Lim from his appearance on Chopped, where he competed his way to runner-up status. For those unfamiliar with the show’s format, chefs face off in a high-pressure cooking competition using mystery basket ingredients: think canned sardines paired with cotton candy and gummy bears.
Making it to the final round of Chopped requires more than technical skill. It demands creativity under pressure, the ability to adapt on the fly, and the confidence to present your vision to a panel of expert judges. Lim’s performance earned him multiple culinary honors and demonstrated the kind of innovative thinking he’s now bringing to Highball.
This television exposure also highlighted something important about Lim’s approach: he’s not afraid to take risks. In an industry where playing it safe can feel like the path of least resistance, his willingness to push boundaries sets him apart from the pack.
Reimagining Highball From the Ground Up
So what can guests expect from Desmond Lim’s tenure at Highball? In a word: transformation.
Lim is focused on reimagining Highball’s food and beverage program completely, building the new menu from the ground up. This isn’t a situation where he’s tweaking a few dishes or adding seasonal specials. It’s a comprehensive overhaul designed to redefine expectations of what modern hotel dining can be.
For hospitality professionals watching this space, Lim’s approach offers valuable insights into menu innovation trends. Hotels are increasingly recognizing that their F&B programs can be profit centers and brand differentiators rather than afterthoughts. By investing in top-tier culinary talent like Lim, properties like Tempo by Hilton are positioning themselves to compete not just with other hotels, but with the broader restaurant landscape.
This shift reflects a larger movement in the food and beverage industry toward elevated hotel experiences. Similar to what we’ve seen with The Twenty Two serving ultimate London posh vibes, today’s discerning travelers expect dining experiences that match the quality of their accommodations.
What This Means for the Hospitality Industry
Desmond Lim’s appointment at Highball signals something important for food and beverage managers and hospitality executives paying attention to industry trends. The days when hotel restaurants could coast on convenience are over. Today’s guests: whether they’re business travelers, tourists, or locals looking for a great meal: have too many options to settle for mediocre.
Properties that invest in culinary talent and give chefs the freedom to create are seeing returns in guest satisfaction, positive reviews, and increased F&B revenue. It’s a model that forward-thinking hospitality companies are embracing across the board.
For restaurant marketing professionals, Lim’s story also demonstrates the value of compelling narratives. A chef with his background: French training, stops at legendary restaurants, a Chopped appearance, and roots that span from Jamaica to Queens: gives Highball endless opportunities to connect with guests through storytelling.
Visit Highball at Tempo by Hilton Times Square
Ready to experience what Desmond Lim is cooking up? Highball and Tempo by Hilton Times Square are located at 1568 Broadway, New York, NY 10036: right in the heart of the action.
To make a reservation, visit Hilton.com or call +1 212 262 8100. For more information about the Tempo by Hilton brand, visit Stories.Hilton.com.
Whether you’re a hospitality professional scouting the competition, a foodie eager to taste what’s next, or a traveler looking for a dining experience that exceeds expectations, Highball under Desmond Lim’s leadership is worth adding to your list.
What do you think about the trend of hotels investing in high-profile culinary talent? Drop your thoughts in the comments below!
For more food and beverage news and hospitality industry updates, keep following Food & Beverage Magazine.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
