Scott Randolph began his career at the age of 15 as a dishwasher and quickly became a prep cook in an old-school Italian restaurant. It was from this point in his life that he realized the food and drink world was his future. A formal education in cooking became the obvious path, and Scott soon graduated from culinary school. In a bold move of heart and passion, Scott continued his culinary education in Russia with an apprenticeship. In pursuit of learning as much as possible about global cuisines and the broad spectrum of cultural practices that define them, Scott went on a journey over thousands of miles, embracing and confronting the diverse and sometimes volatile dominions of cooking and eating. In addition to travels abroad, he made a home for himself in many states across the US and
studied the cuisines of that other broad spectrum of food culture; our great back yard, America.
In his early 20's Scott owned an Asian restaurant concept in Destin, Florida. It was here that he realized he had a keen talent for creating menus and restaurant concepts in addition to cooking. Scott soon worked in R&D for LSG Sky Chefs and TGI Fridays, two high profile clients that earned him the kind of experience that truly reflects the gamut of his gifts. Scott remains active with various culinary organizations such as RCA and ACF, and he takes part in culinary demonstrations and speaks on various food topics at lectures across the country. Always innovating and always pushing boundaries, Scott has made FDR the bedrock and the umbrella of his efforts in the food and drink world.
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