Joe Randall0 Comments

September 28, 2018 @ 6:30 pm to 9:30 pm
5409 Waters Avenue
GA 31404
75 per person

Lobster Newburg in a Pastry Shell

Grilled Scallops on Spring Greens with Citrus Vinaigrette

Chilean Sea Bass with Chive Butter
Creamy Mashed Potatoes
Sautéed Buttered Asparagus with Hollandaise Sauce

Creme Brulée with Raspberries

Creme Brule with Raspberries











Chef Joe Randall is a member of the American Culinary Federation (ACF) and through this organization, earned the coveted Certified Executive Chef (CEC) & Certified Culinary Educator

(CCE) designations. He is a veteran of the hospitality and food service industry, and has dedicated more than fifty five years to his craft. The depth and range of his experience and dedication to professional excellence, have earned him the respect of professional chefs, restaurant managers and owners nationwide. 

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

He has owned and managed catering firms, as well as 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 universities across the country.  In the late 1990s, he adopted his signature uniform trimmed with hand-woven Kente cloth from Ghana, as a show of pride as an “African-American Chef”.

The magic of Savannah and the city’s love for good southern cooking lured Chef Randall to Georgia. Known by many as the “Dean of Southern Cuisine”, Chef has been cookin’ up fine southern dishes in Savannah since 1999. With the motto of “Put a little South in your mouth,” he founded the Chef Joe Randall’s Cooking School in September 2000.  He demonstrated basic southern cooking techniques and shared his favorite cooking tips with clients from around the world. 

Food from the South, the Low Country and Georgia’s Atlantic Coast, was used as a vehicle to dispel the myths and misconceptions many visitors and locals alike held regarding Savannah. With a style unlike any other, he preaches the gospel of authentic southern cuisine to all.  He taught two generations of “food enthusiast and cooks” during his 16 years at Chef Joe Randall’s Cooking School located at 5409 Waters Avenue.

The cooking school was transformed into The African American Chefs Hall of Fame in 2017, a Georgia non-profit corporation & 501(c)(3) public charity. AACHOF is a recognition program that celebrates the living history of African American chefs and highlights those individuals whose extraordinary contributions helped create what American cuisine is considered today.  The Hall of Fame host occasional cooking classes with Chef Randall and other chefs from across the country.

In 2017, Chef Randall was enlisted as a culinary consultant by Stephen T. Moore, owner of Good Times Jazz Bar and Restaurant in downtown Savannah, to bring his extensive culinary knowledge to his establishment.  Nowadays, most of his time is dedicated to ensuring that the new establishment is a complete success, by helping to pass his knowledge to upcoming cooks and culinarians alike.

and Hercules; who was George Washington’s enslaved cook. His cookbook, “A Taste of Heritage: the New African-American Cuisine” and his 40-year-old colander is on permanent display. NMAAHC is the only national museum devoted exclusively to the Chef Randall’s expertise in southern cuisine was held in such high esteem that he was honored and featured in the Culture Expressions Gallery of the Smithsonian Institute of National Museum of African-American History and Culture in Washington, D.C., along with chefs: Edna Lewis, Patrick Clark, Leah Chase documentation of African American life, history, and culture.

Chef Randall has received numerous awards and has been featured on HGTV, The Food Channel~The Best of Ethnic Eateries and The Best of Prix Fixe, Turner South~3-Day Weekend in Savannah, PBS~Georgia Tourism & Travel and many national and local television shows.

Professional affiliations have included the American Culinary Federation and the American Academy of Chefs. He is a founding board member of the Southern Food Alliance and the founder and former chairman of The Edna Lewis Foundation.


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