About the Chef
Executive Chef, The Chattanoogan
Adam Roe is the executive chef of The Chattanoogan and its three restaurants, Broad Street Grille, The Foundry and Stroud's. The talented chef boasts an impressive culinary career and has spent the past 13 years working in restaurants on the East and West Coasts.
Roe has served as the executive chef of The Chattanoogan since 2009 and also spent two years as the sous chef of the hotel. Roe was the executive sous chef at the award-winning Bedford Springs Resort and Spa in Bedford, Pennsylvania before joining The Chattanoogan. The chef was recruited by Benchmark Hospitality, the company that manages The Chattanoogan, to serve as part of the opening team at the historic property.
Roe also served as the executive chef at La Scoula Ristorante in Monterey, California and worked at the prestigious Bernardus Lodge in Carmel Valley, California. Roe began his professional culinary career in upstate New York, where he was the sous chef at Freestyle Cuisine in Lake Placid and the lead cook at Hamilton 258 in Geneva.
Roe attended The Rochester Institute of Technology as a hotel and restaurant management major and culinary school at Paul Smith's College in Saranac Lake, New York.
Broad Street Grille Restaurant Chef
Chef Drew Millsap is the restaurant chef of Broad Street Grille (BSG), located at The Chattanoogan hotel. Chef Drew is an extremely creative, passionate and talented culinary professional who specializes in regional southern cuisine. He is committed to continuing to work closely with local farmers and purveyors in order to provide diners with the freshest produce and products available.
Chef Drew has spent the past five years receiving incredible on-the-job training at Broad Street Grille. He has served as a banquet chef and sous chef at the award-winning restaurant. Before joining BSG, Chef Drew worked at St. John’s, one of the most popular restaurants in Chattanooga, and Mellow Mushroom. He has lived in Chattanooga for most of his adult life.