Chef Rahm Fama

Love of Food

Chef Rahm's inspiration is drawn from a life full of cattle ranching and working his way up through restaurant ranks. An avid meat-lover, he followed his carnivorous curiosity across the country, searching out the choicest cuts and obsessing over mouth‐watering meat as the host of Food Network's Meat & Potatoes. Rahm is fascinated by the story behind the food and appreciates the time, effort, dedication, and passion required to get it to the plate.

Early Years

Rahm's love of food and respect for all things meat stem from growing up in Santa Fe, N.M., and working on his mother's cattle ranch. He began his culinary career at age 15 when he secured a Prep Cook position at a local restaurant, Mark Miller's Coyote Café.

He spent two years there and discovered that being in the kitchen was his calling. Instantly falling in love with restaurants' excitement, atmosphere, and fast-paced action, his curiosity pushed him to discover food through travel and firsthand experience.

The Travelling Chef

Rahm has traveled to many kitchens, cooking his way through locales, including Austin, Phoenix/Scottsdale, New York, Colorado Springs, Vail, and St. Lucia. After locally learning the ropes of the restaurant, he moved to Austin to work as a line cook at Westbank Fishcamp for a year before returning to Santa Fe, where he worked as a cook at Quail Run. Next, Rahm traveled to Phoenix/Scottsdale to work as a lead line cook at The Phoenician, an upscale resort in Scottsdale.

Culinary Adventures

At 22, he was offered a chef de cuisine position in The Broadmoor, a five-star hotel in Colorado Springs, Colorado. He accepted his first executive chef position working with Serge Raoul at Raoul's in New York when he was 26.

Unique Experiences

Rahm discovered that the culinary hotel world was an extraordinary place to experiment with food and learn about cooking from a business perspective. First, he built up the Sierra Grande Lodge & Spa in New Mexico from scratch. Then, he spent more than four years as executive chef of La Posada de Santa Fe Resort & Spa transforming the award‐winning Fuego restaurant into a world‐class destination.

In 2006, he took a job as the executive chef for the Lodge at Vail in Colorado, overseeing all culinary operations, including the signature AAA Four Diamond Award-winning restaurant, The Wildflower, and the Tuscan‐style dining venue, Cucina Rustica. In addition to his restaurant experience, Rahm also worked as a private chef and has cooked at the prestigious James Beard House in 2006 and 2008.

Quite the Adventurer

Rahm spent time on the Caribbean island of St. Lucia, exploring remote townships and learning indigenous recipes from village matriarchs while opening a new restaurant for RockResorts.

While in Vail, Rahm lived in a mountain cabin without a kitchen; he taught himself to cook everything from bread to main course meals over a wood‐burning fire. Rahm made his cookbook debut with Meat and Potatoes: Simple Recipes That Sizzle and Sear (Clarkson Potter/Publishers, New York) in July 2014.

Spice of Life

Rahm loves to fish, boat, and explore new food venues on a non‐stop quest for unique recipes and new ingredients that will ultimately inspire his own cooking. He has four children (Delani, Kali, Recce, and Bailey), all of whom he's eagerly teaching to cook. Rahm currently lives in Los Angeles.