Chef Bios

Roaring Fork Austin

A fixture in the kitchen since age 15, Executive Chef Adrian Giovanelli runs the downtown Austin location of the award-winning Roaring Fork restaurant.

An Arizona native, Adrian grew up surrounded by the wood-fired western-influenced flavors for which the Roaring Fork is known. He received a degree in Culinary Arts from Scottsdale Community College and became chef de cuisine at the popular Cucina Paradiso in Payson, AZ.  When he joined the team at Roaring Fork's in Scottsdale, Adrian met Chef Bryan Hulihee, who became his mentor and someone Adrian continues to admire. 

Adrian enjoys the fast pace and demand for quick thinking in the culinary business. "I started cooking in self defense," says Adrian. "No one in my family is a very good cook, although they think they are," he laughs.

Adrian joined the Roaring Fork as lead line cook in 2003 and worked his way through the ranks, moving to Austin in 2009 to serve as executive chef downtown. The Giovanellis clearly do not lack in kitchen talent anymore.

Roaring Fork San Antonio

Executive Chef Matt Inouye finds his niche in upscale causal dining. Prior to relocating to the Alamo City to take the culinary reigns at Roaring Fork, he began making a name in the upscale casual world with Village Tavern in Birmingham, Alabama. Then, following his graduation from the Oklahoma State University School of Hotel and Restaurant Administrations, he began a six-year career with the popular J. Alexander's chain. During that time, Chef Inouye worked at four of the company's restaurants, and was selected to be on the opening team for the both the Boca Raton and Chicago locations. 

Chef Inouye is happy being part of the Roaring Fork family, a company that he says impressed him with its growth and commitment to providing the best and freshest product available. He is also quite comfortable in the "upscale casual" niche.

The chef makes sure people get their money's worth at Roaring Fork with his special features including a tender, flaky Grilled Salmon served with a tangy Shitake Mushroom and Cranberry Compote, or the Surf & Turf where a Succulent Filet and perfectly Grilled Shrimp are accompanied by the complex flavors of a Red Wine Caramel Sauce. 

"It is all about keeping the food fresh and different in order to keep the customers coming back," explains the chef who looks to his kitchen staff and Sous Chefs to keep him inspired. 

Roaring Fork Scottsdale 

Meet Bryan Hulihee, executive chef at Scottsdale's iconic Roaring Fork restaurant.  A graduate of the Scottsdale Culinary Institute (an affiliate of the famed Le Cordon Bleu cooking academy), Hulihee honed his razor sharp skills in kitchen galleys across the Valley. After starting his culinary career at Florentine steakhouse, Bistecca, Hulihee earned a position at Lon's, the award-winning Paradise Valley eatery ensconced inside the Hermosa Inn. Here, Hulihee learned an appreciation for combining bold Western flavors with fresh, seasonal, and indigenous ingredients . These skills would serve Hulihee well at his further postings, including Cholla chophouse at Casino Arizona and the Southwestern-themed Phantom Horse Grill at the Pointe South Mountain Resort.

In 2001, Hulihee joined the staff at the Roaring Fork, where he worked closely with founding chef, Robert McGrath for more than five years. Additionally, Hulihee has cooked at a variety of top culinary events across the nation, including preparing dinner at the famed James Beard House in New York City and a BBQ at Dean Ferring's delightful Dallas eatery, Mansion on Turtle Creek. In short, this Fork's in good hands.

Roaring Fork Stonelake

At the Roaring Fork on Stonelake Blvd, Executive Chef Frank Johnson  helped opened Austin's second Roaring Fork in early 2009. The North Carolina native is a graduate of Johnson and Wales University's culinary program with prior positions at the renowned Hank's Seafood in Charleston, South Carolina and the Baltimore Country Club in Maryland before relocating to Austin.