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.
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.