Randy has been employed as an Executive Chef since 2002, his first position in was at 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 ran the largest hotel in Boise, The Doubletree Riverside until 2009. He is currently the Corporate Chef at Sysco Foodservices of Idaho. At Sysco Randy works with customers to show them new product trends and ideas for menus.
Chef Randy has also been very involved in the community. He has donated his time to various charities including but not limited to 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.
Chef Randy obtained a BA in Philosophy from Boise State University and an 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.
One of Randy's great passions is for the environment. He has been instrumental in the Doubletree's process of becoming Green Seal certified from greenseal.org. The Doubletree is currently the only Green Seal Certified hotel in the State of Idaho.
Randy can typically be found behind a stove making a mess… and something delicious to eat.
Watch Randy King's Boise River Risotto Video