About Rahm Fama
Rahm Fama is a passionate chef and meat nerd originally from New Mexico. His genuine excitement for food is evident on his television show, Meat & Potatoes, where he “geeks out” about meat with colorful chefs, local foodies and passionate chowhounds across the country. Rahm’s Food Network series also inspired his latest accomplishment, a cookbook, titled Meat & Potatoes, that was published by Clarkson Potter in the Fall of 2014.
Much of his life, Rahm has been on a quest to find the best of the best, the most primal food cooked by true American Meat Masters. He grew up on his mom’s cattle ranch in New Mexico where he gained useful knowledge about raising beef and sheep. At 15, Rahm got a job as a prep cook at a local restaurant in Santa Fe. He instantly fell in love with the excitement, aura and fast paced action of the kitchen. Rahm’s insatiable culinary curiosity pushed him to discover food through travel and first hand experience. He journeyed across America, cooking his way through Phoenix, New York, Boston and Austin just to name a few. Through his travels, his passion for food grew along with his accomplishments in the kitchen.
Rahm has held the title of Executive Chef at the prestigious Lodge at Vail, The Wildflower, and the Tuscan-style dining venue, Cucina Rustica. He also worked at The Phoenician Resort in Scottsdale, Arizona, and spent more than four years as executive chef of La Posada de Santa Fe Resort & Spa, where he transformed the award-winning Fuego restaurant into a world-class destination.