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           The Chattanoogan hotel, an Ascent Hospitality property, has named Jeremiah Tryon as its new Executive Chef. Jeremiah is responsible for overseeing the daily operations of the hotel's three dining establishments, The Broad Street Grille, The Foundry, and Strouds, as well as catered events and weddings.


            Chef Jeremiah developed his love of cooking as a teenager.  For the past 16 years, he has worked as a professional chef in Chicago, Northern Virginia, and most recently as the Executive Chef at The Dunes Club, a private members oceanfront club in Atlantic Beach, NC.  Chef Jeremiah taught classical French and Continental European cuisine as a professor at Carteret Community College, in Morehead City, NC. The Virginia native is a graduated Valedictorian with an Associate of Science Culinary Degree at Johnson and Wales University.


             Along with The Chattanoogan’s Food and Beverage Director, Anthony Frank, Jeremiah has introduced new menus at the hotel’s Broad Street Grille and The Foundry gastropub that include dishes such as Gulf Shrimp & Grit Cakes, Backyard Rooster, Pumpernickel-Crusted Salmon, Grilled Filet, and Smoked Pork. The culinary team continues with its commitment to working with local and regional farmers and purveyors.


            When he’s not working, Chef Jeremiah enjoys spending time with his wife, two boys, and exploring his new hometown of Chattanooga.