About the Chef

Only The Best Will Do at the Chattanoogan Hotel ...

Farm fresh dining at the Broad Street Grille.  When ingredients are grown locally, meals simply taste better.  For more information call us at 423-424-3700 or click here to email us.  You can also make your reservation online.

Matthew L. Pinner

Executive Chef, The Chattanoogan

Matthew L. Pinner, the executive chef of The Chattanoogan, is a creative culinary professional who is passionate about the slow food movement and supporting local sustainable farms. He has served as the hotel's executive chef since 2008, and is responsible for overseeing the daily operations of The Chattanoogan's three dining establishments, The Broad Street Grille, The Foundry and Strouds, and the hotel's in-room dining and employee dining room.

Pinner has spent the past 16 years as a chef in Chattanooga. In 2005, he joined The Chattanoogan as the executive sous chef and served in that position for three years. Before working at The Chattanoogan, Pinner held several culinary positions at Southside Grill, one of the top fine-dining restaurants in the city. Most recently, he was the executive chef there. Pinner also worked for several years as the executive sous chef at Vine Street Market and was the sous chef at Bluff View Art District.

Pinner graduated from Johnson & Wales University in Charleston, S.C.

Adam Roe

Executive Sous Chef, The Chattanoogan

Adam Roe is the executive sous 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.

Andrew Millsap

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.