Joseph G. Randall

Affectionately named the Dean of Southern Cuisine by Cuisine Noir Magazine in 2014, Chef Joseph G. Randall's career in the hospitality and foodservice industry spans over more than 50 years. His legacy includes cooking with a generation of Black chefs whose passion, style and techniques influenced not only the cuisine of America but the world; Edna Lewis, Patrick Clark, Robert W. Lee, Leah Chase and Vertamae Smart- Grosvenor. His passion and commitment to culinary excellence have inspired future generations of chefs now telling their own stories through food. Born in Harrisburg, Pa., Chef Joe grew up with an uncle who was a caterer and restaurateur, one of the first to provide a glimpse into the life of a chef. His expansive career would take from coast to coast before settling in Savannah, Ga. where he opened and operated The Chef Joe Randall’s Cooking School for 17 years before retiring in 2017. Chef Joe has received many awards, including Distinguished Service from the National Institute for the Food Service Industry; the Outstanding Service Award, City of Los Angeles and 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. His lifetime contributions are also recognized as part of the Cultural Expressions exhibit at the National Museum of African American History and Culture in Washington, D.C.