The Chattanoogan hotel, a Benchmark Resorts and Hotels property, has named Tanner Marino as its executive chef. Chef Marino 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 Marino developed his love of cooking as a teenager, preparing meals with his mother while they enjoyed quality time together in the kitchen. For the past 12 years, he has worked as a professional chef, most recently as the banquet chef at The Umstead Hotel and Spa in Cary, N.C., a five-diamond and five-star property.
The Michigan native spent two years as the executive sous chef of the Hyatt Regency Greenville, S.C. before moving to North Carolina. At the Deveraux’s restaurant in Greenville, Chef Marino trained under chefs Steven Deveraux Greene and Spencer Thomson. Chef Marino started as a pastry assistant and moved up to chef de cuisine during the five years that he was a part of the culinary team at Deveraux’s.
Along with The Chattanoogan’s F and B Director Anthony Frank, Chef Marino has introduced new menus at the hotel’s Broad Street Grille and The Foundry that include dishes such as Springer Mountain Chicken, Niman Ranch Pork Chop, Lobster Mac and Cheese, Faroe Island Salmon, and Ribeye Two Ways. The culinary team continues their commitment to working with local and regional farmers and purveyors, officials said.
When he’s not working, Chef Marino said he enjoys spending time with his wife Keri and two-year old son Ryder and exploring his new hometown of Chattanooga.