Randy has been employed as an Executive Chef since 2002 where he accepted his first position in this capacity for Milford’s Fish House and Oyster Bar. He held the same title in 2004 at Richard’s in Hyde Park where they saw fit to also make him General Manager. During his time there, he earned the “Critics Choice Award” from the Idaho Statesman.
In 2006, Chef King enhanced his résumé by accepting the challenge of opening a newly remodeled clubhouse at Crane Creek Country Club. One it was up and running successfully, King decided to try his hand in the hotel industry. He was the Executive Chef at the Doubletree Hotel Boise Riverside which is the largest hotel in Boise with the second largest banquet facility.
Chef Randy is currently the Executive Chef for Sysco Idaho, the States largest food service provider. He helps to analyze the business needs of Sysco clients as well as provide food based solutions to help restaurants grow and prosper.
He has obtained a BA in Philosophy from Boise State University and MBA from Northwest Nazarene University. King also has also cemented his credibility in the culinary world by becoming one of only three thousand members of the elite Certified Executive Chefs of the American Culinary Federation. In 2008 Chef King was honored by the Idaho Business Review as an “Accomplished under 40” award winner.
Chef Randy has been very involved in the community. He has donated his time to various charities including Meals on Wheels, the Boise Philharmonic, Life’s Kitchen, and the Idaho Food Bank. He has also participated as an Adjunct Chef Instructor at Boise State University’s Culinary Arts Program.
Randy is also an accomplished food and outdoor writer. He has had many articles published in local, regional and national publications. His recipe for sous vide pork belly was awarded a “Best of 2008” from Restaurants and Institutions. Chef Randy also writes a food blog for the Boise Weekly.