chefjoebioJoe Randall is a fifty year veteran of the hospitality and food service industry. The depth and range of his experience and his dedication to professional excellence, have earned him the respect of professional chefs as well as restaurant managers and owners.

He is noted for his capacity to teach, guide and advise others in the practical aspects of food quality and profitable food-service operations. Randall has worked his way up through the ranks from Air Force flight line kitchens to executive chef post at a dozen restaurants, including the award-winning Cloister Restaurant in Buffalo, New York and Baltimore’s Fishmarket in Maryland.

He has owned and managed a catering firm and provided consultant services to restaurant operators. His broad experience, coupled with a talent and enthusiasm for helping others learn the craft and systems of restaurant excellence, resulted in his serving on the faculty of four schools. Chef Joe Randall’s uncle, a Pittsburgh, Pennsylvania restaurateur and caterer Richard L. Ross gave him a tease for a culinary career, he then completed apprenticeships under notable Chefs Robert W. Lee at Harrisburger Hotel and Frank E. Castelli at the Penn Harris Hotel in Harrisburg, Pennsylvania.

Chef Randall’s professional affiliations include the American Culinary Federation, and the American Academy of Chefs. He is Founding Board Member of the Southern Food Alliance.

chef-joe-13BChef Joe has received many awards, including: Distinguished Service from the National Institute for the Food Service Industry; Gold, Silver and Bronze Medals for Culinary competition, the Outstanding Service Award, City of Los Angeles and the Meritorious Award for Performance and Professionalism conferred by the President of California State Polytechnic University, Pomona. In January 1992 he received the Black Men’s Forum Distinguished Award for Outstanding Contributions and Service to the Community. In February 1995 Chef Randall was awarded a Lifetime Leadership Award for his efforts to advance the culinary contribution of African-American Chefs by the Culinary Institute of America’s Black Culinary Alumni. In April 2001 Chef Randall received recognition for his outstanding contributions to southern cuisine and culture from the president and faculty of Georgia Southern University.

Chef Joe Randall, seen on HGTV, the Food Network (“The Best of Ethnic Eateries” and Best of Prix Fixe), TurnerSouth (3-Day Weekend in Savannah), and many national and local television shows. The magic of Savannah and the city’s love for good southern cooking lured Chef Randall to Georgia.

Chef Joe has been heard on many radio talk shows including:

  • KABC’s Super Foodies
  • The Hollywood Chef with Vern Lanegrasse
  • Kathy Hughes WOR Talk Radio One Baltimore-Washington Area
  • Cooking with the Baker Live
  • The Wine Fairy
  • NPR (Chef Joe Randall was a guest speaker on “News and Notes with Ed Gordon” on November 24, 2005.  To listen to the broadcast, click here.)

Chef Randall’s recipes have been featured in many magazine articles:

  • Restaurant Institution 1985/1994/1995
  • American Visions 1992/1993
  • Upscale Magazine 1993/1994/1996/2001
  • Chef’s Magazine 1993
  • Fancy Foods Magazine 1993
  • Restaurant Business 1993
  • The Washington Post 1993
  • Nation’s Restaurant News 1993/1994/1995/1997
  • Food Arts 1994/1995
  • Black Traveler Magazine 1996
  • The Cover of About … Time Magazine 1997
  • The Rocky Mountain Collegian1997/1998
  • The Patriot-New 1998
  • The Baltimore Sun 1998
  • The Virginian-Pilot 1998
  • The Georgia Guardian 1999
  • Savannah Magazine 2001/2002
  • Ebony 2001/2008
  • Southern Living 2002/2005
  • Black Enterprise 2003
  • ACF National Cookbook 2004
  • New York Times 2004
  • Georgia Magazine 2005
  • Plate Magazine 2005

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