In a city whose food scene never sits still, Calliope stands out for more than its menu. Chef-owner Khaled AlBanna’s food is a love letter to his home and culture—warm, soulful flavors, bold textures, impressive cuisine that leaves guests craving more. It’s the kind of experience that earned it a spot on The New York Times’ 50 Best Restaurants list.
Born in Egypt and raised in Amman, Jordan, AlBanna learned to cook from his mother, aunts, and grandmother. Their family gatherings and celebrations centered around food—big meals, the table covered in rich meats, vegetables, and flavorful sides. Holiday meals were often his favorite memories, due in large part to the associated food traditions.
Though he often spent time at his mom’s restaurant and later worked in a neighborhood sandwich shop, AlBanna had no strong desire to pursue a career in the industry. “I just liked working with my friends while making money,” he says.
It wasn’t until college that AlBanna’s perspective shifted. At 18, he moved to the U.S., first to Chicago, then Alabama, before settling in Chattanooga two years later. He worked in restaurants during college to make side money, first as a dishwasher, then other positions over time.
Early on, AlBanna felt at home in restaurants. He loved that they could make any gathering, any mix of people, feel like an occasion. “Working in restaurants brought me a lot of joy,” he says. “I feel the same joy meeting new people.” That curiosity sent him to larger cities to shadow chefs, watch what was happening, and learn. Those experiences sharpened his skills and cemented his genuine love of the craft.
AlBanna returned to Chattanooga full-time in 2017, joining Whitebird at the Edwin Hotel as its first chef de cuisine and stepping into the executive chef role by 2019. Like many chefs, he kept a quiet file of ideas for his own concept. When the pandemic briefly shuttered the restaurant, those ideas sharpened. He sketched dishes and floor plans, first imagining a French tasting menu before the idea evolved into a modern homage to the food he grew up loving. Pop-ups followed, then a chance to take over the former Proof space on MLK Boulevard. That’s where Calliope—“the beautiful voice,” a name he’d always loved—found a home. “I want that to be the feel of the whole restaurant, of the entire experience,” he says.
Now, AlBanna leads Calliope with co-owner and beverage director Raven Humphrey, and sous chefs Rashed Lasswy and Emiliano Fuller.
At Calliope, the menu is hyper-seasonal by design—sometimes changing weekly, sometimes twice a month. It’s shaped by what farmers bring in, what purveyors have at their peak, and what AlBanna’s team is excited to cook. Collaboration drives creation. The only rules are consistency, warm service, food and drinks that sing, and a dining room where everything comes together.
What AlBanna is proudest of is the restaurant’s consistency of evolving. “I keep moving forward because I like it, like a craving,” he says. As his skills and creativity stretch, the menu and the team grow with him. “We’re always chasing a little more. That’s how we keep moving.”
Chattanooga has met that momentum with open arms. “This is my town,” AlBanna says. “I want to add to the city, build community, and keep pushing the food scene forward.” The city may already be on the map for a dozen other industries; through their craft, Calliope adds another layer to what makes it remarkable.