Calliope Restaurant // Chattanooga, Tennessee

Calliope has gained a reputation in the local culinary scene for its exceptional Levantine cuisine. With its menu inspired by the rich and diverse flavors of the Middle East, Calliope offers a unique blend of traditional dishes with a modern twist that is both exciting and familiar. Using only the freshest ingredients, each dish is infused with the vibrant textures and tastes of the Levant. Calliope's outstanding culinary offerings were recognized by Food & Wine as one of the Best Restaurants in 2022. However, what truly sets Calliope apart is not just the food, but also its elegant atmosphere. Whether it's a special occasion or a desire for an exquisite cultural experience, diners are invited to enjoy the exceptional cuisine and refined ambiance at Calliope.

Chef Khaled AlBanna

Co-Owner, Chef

Chef Khaled AlBanna is the chef and co-owner of Calliope, a modern Levantine restaurant and bar in Chattanooga, TN. Born and raised in Amman, Jordan, his passion for cooking was instilled in him from a young age by his mother, where he learned invaluable skills and appreciation for regional ingredients and flavors. After studying Civil Engineering at The University of Tennessee at Chattanooga, Chef Khaled realized his true calling and pursued a career in the culinary arts. He made a name for himself as the Executive Chef at Whiskey Thief and Whitebird Restaurant at the Edwin Hotel before co-founding his own concept, Calliope, in 2021.

At Calliope, he blends influences from travel and time in the South with his Levantine roots and cooking style, bringing the best of both worlds to the table. Chef Khaled has been recognized as an emerging chef in the culinary world, including an invitation as honoree chef at the Iconoclast Dinner at the James Beard House in 2023. From open fire cooking to traditional Levant culture and traditions, Chef Khaled's dishes are a reflection of his journey and culinary expertise.

Raven Humphrey

Co-Owner, Beverage Director, Events Director

Meet Raven Humphrey, a master of mixology and event planning, whose passion for crafting the perfect drink is only matched by her attention to detail. Originally from a small town, Raven danced her way to New York and Vegas before settling in Chattanooga at the age of 18. Starting off as a waitress and bartender, she quickly made a name for herself in the local scene, creating innovative cocktails and bringing new life to the beverage industry in the area. Her bar was always bustling with patrons, all drawn to her infectious personality and warm hospitality. Raven's award-winning cocktails have been featured in both local and national magazines, solidifying her reputation as one of the best in the business.

In addition to her mixology skills, Raven is also an accomplished event planner, having organized numerous weddings, non-profit events, and corporate parties. Her eye for detail is unparalleled, ensuring that every aspect of an event, no matter how small, is executed flawlessly. Raven's love for travel and meeting new people only adds to her creativity, as she constantly seeks out new flavors and ideas to bring to her craft. Whether she's behind the bar or orchestrating an event, Raven's passion and commitment to excellence are evident in every aspect of her work.

Our Leadership Team

Rashed Lasswy, Sous Chef

Originally from Jordan, Rashed began cooking professionally in 2014 and was the first in his family to pursue a career in food. His culinary path has taken him through high-end kitchens across U.S. and abroad—including the Ritz-Carlton in Naples and Miami, the Hilton in Vermont, as well as The Pitmaster Smokehouse and the Shams El Balad in Amman. With a deep interest in working with meats, Rashed has honed his expertise in both hot and cold smoking as well as preservation. He joined Calliope as Sous Chef in 2024.
Emiliano Fuller, Sous Chef

Emiliano grew up cooking at home with his mom, whose Mexican roots shaped his early love for food. At 18, he took his first kitchen job and quickly found himself on a path toward a culinary career. A Chattanooga native, Emiliano spent over three years at Easy Bistro, where he developed his skills and interest in simple, ingredient-driven food. He joined Calliope as a line cook in 2024, and quickly proved himself as a steady and versatile chef and was elevated to Sous Chef in 2025.