Chef Joe Randall’s Cooking School

Specialties

What is Chef Joe Randall’s Cooking School?

At Chef Joe Randall’s Cooking School guests enjoy an exceptional dining experience. We feature a different menu each night. The classes are demonstration dinners and a show combined into one event.

Guests enjoy eating delicious foods plus they go home with the chef’s recipes. It’s like being a part of Food TV, but better! At Chef Joe Randall’s Cooking School, you actually eat the meal prepared by Chef Joe and your seated just a few feet away from where the chef is cooking your meal. The chef explains how he is preparing your food and you have the opportunity to ask questions.

We offer demonstration dining events. At our «demonstration» dinners, diners sit back, watch the show and enjoy a great meal. Guests eat a full meal!

Chef Joe Randall

History

Established in 2000.

Why did you decide to open Chef Joe Randall’s Cooking School?

The unique Demonstration Kitchen concept is the brainchild of Chef Joseph G. Randall. The Man Behind the Kitchen Door

Chef Joe Randall created Chef Joe Randall’s Cooking School in September 10, 2000 as a facility where he could use the food of the South, the Low Country, and the Atlantic Georgia Coast as a vehicle to dispel the myths and misconceptions many visitors and locals alike held about Savannah. In short, he wanted to be able to bring the great treasures of this coastal region as close to peoples homes as their own kitchens, and with a style all his own. Chef Joe preaches the gospel of authentic Southern cuisine to all comers. The success of the school is a credit to his great love of southern cuisine and the city of Savannah. Chef Randall shares his heritage and southern culture with visitors from all over the world.

Meet the Business Owner

Chef Joe R.

Business Owner

Joe Randall is a forty-​eight 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.