The Chattanoogan Hotel Appoints Executive Chef And F&B Outlet Manager

Thursday, July 11, 2013
Adam Roe
Adam Roe

The Chattanoogan Hotel has promoted two 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.  

Mr. Roe, who has served as the hotel’s executive sous chef for the past four years, has a culinary career working in restaurants on the East and West Coasts.  Mr. Billingsley, a Chattanooga native, has spent the past 25 years working in the hospitality industry. 

Mr. 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 team at the Chattanoogan Hotel to enhance the culinary program, focusing on their commitment to using local products, produce and sustainable seafood.

Before returning to the Chattanoogan Hotel in 2009, Mr. Roe  was the executive sous chef at the award-winning Bedford Springs Resort and Spa in Bedford, Pa.  He was recruited by Benchmark Hospitality International, the company that manages the Chattanoogan Hotel, to serve as part of the opening team at the historic property.  From 2005 – 2007, Mr. Roe was the sous chef of the Chattanoogan Hotel.

Before his first move to Chattanooga, Mr. Roe served as the executive chef at La Scoula Ristorante in Monterey, Calif.  He also worked with the Bernardus Lodge in Carmel Valley, Calif. Mr.  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. 

Mr. 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. 

Mr. Billingsley is responsible for managing the service and employees of the Chattanoogan Hotel’s three dining establishments and catering department.   He began his employment at the Chattanoogan Hotel 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 Hotel, Mr. 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.  Mr. Billingsley has taken hospitality management courses at Chattanooga State Community College.   


Keith Billingsley
Keith Billingsley

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