Rahm Fama

Rahm Fama Bio

Inspired by a life full of cattle ranching and working his way up through the restaurant ranks, meat-loving chef Rahm Fama follows his carnivorous curiosity across the country, searching out the choicest cuts and obsessing over mouth-watering meat on his Food Network show, Meat & Potatoes. Rahm is fascinated by the story behind food, especially meat, and he appreciates the time, effort, dedication and passion required to get it to the plate.

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 he knew for sure that the kitchen was his calling. Rahm instantly fell in love with the excitement, atmosphere, and fast-paced action of the restaurant, and his curiosity pushed him to discover food through travel and firsthand experience. He traveled to many kitchens, cooking his way through locales including Austin, Phoenix/Scottsdale, New York, Colorado Springs, Vail, and St. Lucia.

After learning the restaurant ropes locally, he moved to Austin to work as a line cook at Westbank Fishcamp for a year then returned 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 Scottsdale Phoenician. Rahm was offered a chef de cuisine position at age 22 in The Broadmoor, a five-star hotel in Colorado Springs, Colo. He accepted his first executive chef position working with Serge Raoul at Raoul’s in New York when he was 26. Rahm discovered that the hotel culinary world was an extraordinary place to experiment with food and learn about cooking from a business perspective after two unique experiences in New Mexico: He built up the Sierra Grande Lodge & Spa in New Mexico from scratch, and 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. Then, 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 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 three children (Delani, Kali, and Recce) all of whom he’s eagerly teaching to cook. Rahm currently lives in Los Angeles.