The Tennessean names Ricardo Rojas executive chef

The Knoxville hotel has hired veteran chef Ricardo Rojas to lead its food and beverage program, including the Drawing Room, Tavern at Maker Exchange and Coffee at Maker Exchange. The move is aimed at sharpening the property’s dining identity with elevated service and Tennessee-inspired flavors.

Why it matters: - The Tennessean is betting on a seasoned chef to strengthen the hotel’s culinary brand and guest experience in Knoxville. - Rojas brings more than 20 years of hotel and resort leadership, plus local Tennessee market experience, to a property that leans heavily on dining, hospitality and place-based storytelling. - The hire affects three key outlets: the Drawing Room, Tavern at Maker Exchange and Coffee at Maker Exchange.

What happened: - The Tennessean named Ricardo Rojas executive chef. - Rojas now leads the hotel’s culinary teams across the Drawing Room, Tavern at Maker Exchange and Coffee at Maker Exchange. - The announcement says Rojas will bring elevated service standards and local, unexpected tastes to the hotel’s dining program. - Paul Jordan, area general manager at The Tennessean, said Rojas has an award-winning background and experience in the Tennessee market.

The details: - Rojas most recently served as executive chef at The Park Vista, a DoubleTree by Hilton in Gatlinburg. - During that role, he led more than 50 food and beverage associates. - He oversaw all kitchen activity for five food-service operations, including fine dining. - Rojas launched an additional culinary outlet and a specialty coffee cart. - The Park Vista said that work improved revenue and profit growth, while also improving quality, productivity, efficiency and guest service. - The Tennessean sits along World’s Fair Park on the Tennessee River in downtown Knoxville. - The hotel has 82 guestrooms and suites. - The Drawing Room features reimagined ingredients, signature libations and a weekend tea service. - Maker Exchange serves as a gathering space, artistic showcase and culinary venue tied to Knoxville’s creative maker community. - The hotel offers complimentary black car and golf cart service, plus walkable access to arts, dining, the riverfront, historic landmarks and the University of Tennessee. - More information is available on The Tennessean’s website. - The hotel also points guests to its Instagram and Facebook pages.

Between the lines: - The hire signals that The Tennessean wants its food program to be more than an amenity; it is part of the hotel’s identity and competitive edge. - Rojas’ background suggests a focus on operational discipline as well as menu development. - The emphasis on Tennessee flavors and local experiences fits the hotel’s broader brand built around East Tennessee heritage and Appalachian culture.

What’s next: - Rojas is expected to shape new culinary offerings and refine service across the hotel’s outlets. - The Tennessean is likely to use the hire to deepen its appeal to both hotel guests and local diners. - Paul Jordan said guests are already responding to Rojas’ ideas and quality focus.

The bottom line: - The Tennessean is upgrading its kitchen leadership in a push to deliver more distinctive, locally rooted dining in downtown Knoxville.