Reservations






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.

Adam Roe

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.

Ryan Randolph 

Sous Chef, The Chattanoogan

Born and raised in Sweetwater, Tennessee, Ryan's earliest childhood memories stem from the family farm that Ryan and his family still enjoy today.

After completing his education, Ryan moved to Chattanooga and worked as a sous chef at Hennen's, Alleia and St. John’s Meeting Place under the 'James Beard' award nominated chef, Daniel Lindley. During his tenure with incredible mentors, Ryan developed a broad scope and understanding of unparalleled culinary cuisine and mastered the art of farm-to-table fare.

When preparing a menu, his inspiration comes from the ingredients that are currently available from the season and his commitment to supporting local farmers.

Matthew Hiefnar

Sous Chef, The Chattanoogan 

Matthew Hiefnar joined our culinary team to oversee the daily operation of The Chattanoogan’s buffets. He has spent over 15 years in professional kitchens spanning from New Orleans to Atlanta to the North Carolina casinos.

Before joining the Chattanoogan, Matthew was the opening executive sous chef of Brio Restaurants in Harrahs Casino. He has also been an executive chef in Atlanta and spent several years after Hurricane Katrina in New Orleans, opening restaurants and working as an executive and corporate chef. His passion for food began at his mother’s dinner table and deepened even further working in the rich traditions of the Acadiana.

His cooking philosophy is best-summed up with "le bon temp roulez y’all." Let the good times roll ya’ll.

Alyssa Mast 

Pastry Chef, The Chattanoogan 

Innovative and passionate are two words that come to mind when describing our Pastry Chef Alyssa Mast’s culinary abilities. Endlessly making life sweeter and enhancing our culinary program; Alyssa spotlights her ‘Grand Finale’ line of decadent desserts. Many of her creations are made with all natural, local and seasonal ingredients, as well as several gluten-free offerings.

Alyssa graduated from Johnson & Wales University with a Bachelor of Science Degree in Baking & Pastry Arts and Food Service Management. While attending culinary school in Charlotte, N.C., her innate desire to create pastries led her to work with Best Impressions Caterers and at The Point, which is now Trump National Golf Club.

Formal training, coupled with well-developed culinary abilities led Alyssa to launch her dessert menu for the hotel with scrumptious selections that included Key Lime Cheesecake Cake and Peanut Butter Ice Cream Sandwich. We are already looking forward to her decadent, seasonal creations that will bring childhood memories of desserts baked in time-honored American kitchens, with her very own delectable spin.