Buffett at Chattanooga hotel restaurant.


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.

Executive chef at Chattanooga boutique hotel restaurant.

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.

Pastry chef at downtown Chattanooga hotel restaurant.

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.