CHATTANOOGA, Tenn. (July 11, 2013) -- The Chattanoogan, Chattanooga’s only AAA Four Diamond-rated full-service hotel, has promoted two key employees in the hotel’s food and beverage department. Adam Roe has been appointed as the hotel’s new executive chef, and Keith Billingsley has been promoted to food and beverage outlet manager. Roe, who has served as the hotel’s executive sous chef for the past four years, has an impressive culinary career working in restaurants on the East and West Coasts. Billingsley, a Chattanooga native, has spent the past 25 years working in the hospitality industry.
Adam Roe is now responsible for overseeing the daily operations of the hotel's three dining establishments, Broad Street Grille, The Foundry, Strouds, catering, and in-room dining. For the past four years, he has worked with the talented team at The Chattanoogan to enhance the culinary program, focusing on their commitment to using local products, produce and sustainable seafood.
Before returning to The Chattanoogan in 2009, Roe was the executive sous chef at the award-winning Bedford Springs Resort and Spa in Bedford, Penn. He was recruited by Benchmark Hospitality International, the company that manages The Chattanoogan, to serve as part of the opening team at the historic property. From 2005 – 2007, Roe was the sous chef of The Chattanoogan.
Before his first move to Chattanooga, Roe served as the executive chef at La Scoula Ristorante in Monterey, Calif. He also worked with the prestigious Bernardus Lodge in Carmel Valley, Calif. Roe began his professional culinary 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, N.Y.
Keith Billingsley is responsible for managing the service and employees of The Chattanoogan’s three dining establishments and catering department. He began his employment at The Chattanoogan in 2004, and has worked in several positions of increased responsibility. The Chattanooga native was initially hired as the banquet captain and has served as the banquet manager for the past eight years.
Before he joined The Chattanoogan, Billingsley spent several years as the dining services manager at Signal Mountain Golf and Country Club. He began his career with the Chattanooga Convention Center. Billingsley has taken hospitality management courses at Chattanooga State Community College.
The Chattanoogan is home to three of Chattanooga’s best restaurants, Broad Street Grille (BSG), The Foundry and Stroud’s. Favorites of locals and visitors, BSG serves Regional American Cuisine enhanced by global favors in a relaxed environment. The restaurant offers relaxed nightly dinners, sumptuous Sunday Brunches, affordable lunch buffets, and delicious breakfast buffets. Prime meats and sustainable seafood are enhanced with house made pastas, farm fresh produce from local growers, local artisan breads, signature side dishes, and rich sauces to offer a delectable contrast of flavors and textures.
The Foundry offers a delicious bistro menu, full bar and casual gameroom, and Stroud’s, a sidewalk café, serves delicious coffees, hand crafted sandwiches and salads, homemade soup and delicious desserts.
The Chattanoogan, a five-story upscale hotel with 199 guest rooms and suites, also has a pampering day spa and a newly renovated 25,000 square-foot conference center with comprehensive meeting planning and audiovisual support services.
The Chattanoogan is conveniently located within a two-hour drive from Atlanta; Nashville, Tenn.; Knoxville, Tenn.; Huntsville, Ala.; and Birmingham, Ala. It is within walking distance of the city’s museums, galleries, retail stores, restaurants and The Tennessee Aquarium.
For more information or reservations, call (423) 756-3400, toll free (877) 756-1684, visit The Chattanoogan’s Website at www.chattanooganhotel.com or Broad Street Grille’s Website at www.broadstreetgrille.com.