Adam Roe is the executive chef of The Chattanoogan and is responsible for the operations of the hotel’s three restaurants, Broad Street Grille, The Foundry and Stroud’s, plus catering and in-room dining. This talented chef boasts an impressive culinary career during which he has spent the past 16 years in restaurants on the East and West Coasts. He says he is more than satisfied in Chattanooga, where he met his wife Ashley, a gymnastics instructor. He, Ashley and their three-year-old daughter enjoy being near extended family.
Roe was appointed to his position in 2013 after serving four years as the executive sous chef and two years as the sous chef of The Chattanoogan. In those roles, he worked closely with the culinary team to enhance its commitment to local produce, products and sustainable seafood.
Before joining The Chattanoogan, Chef Roe was the executive sous chef at the award-winning Bedford Springs Resort and Spa in Bedford, Pennsylvania. He was recruited by Benchmark Hospitality, the company that manages The Chattanoogan, to serve as part of the opening team at the historic property.
Chef 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, New York. He 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. Roe says he is excited about summer at the Broad Street Grille.
“At the Broad Street Grille we look for more and more produce to come in the next few weeks,” says Roe. “We’re getting strawberries from Sewanee and amazing heirloom tomatoes from East Tennessee. The percentage of local produce continues to rise—we focus on it all summer long.”
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