Adam Roe, executive chef at Chattanooga’s Read House Hotel, is originally from the Finger Lakes region in upstate New York. Nineteen years ago, he moved from California’s Central Coast to Chattanooga to work at Broad Street Grille (now The Forge at The Chattanoogan). But he didn’t stay. Instead, after four years in the Scenic City, he moved again, this time to Pennsylvania to assist with the opening of the Omni Bedford Springs Resort in the foothills of the Allegheny Mountains.
Two years ago, Roe, 45, moved back to Chattanooga and has since made the Scenic City his home with wife Ashley and daughter Alexandra. At the Read House, he oversees in-room dining and banquets at the historic hotel, as well as its two food venues: Bridgeman’s Chophouse, a steakhouse for fine dining, and the Bar & Billiards Room, a speakeasy-style bar with a hearty food menu.
“It’s really a collaborative effort between our chef d’ cuisine, Brandon Pickett, sous chef Lee Williams and myself,” he says.