Inspired by his work with chef/owner Norman Van Aiken at Norman’s in Coral Gables, Florida, Randy opened his first restaurant, Indigo, in his home town of New Orleans. Indigo was named “Best in New Orleans” and “Most Splurge-Worthy” by Bon Appétit Magazine. Randy was named one of America’s Top Ten Best New Chefs by Food & Wine Magazine.
With the goal of increasing his knowledge of regional ingredients and cuisine beyond that of the South, Randy was lured to California’s Wine Country. His efforts earned him a rare 3-STAR review from The San Francisco Chronicle’s Michael Bauer and a perfect 4-STAR review from Wine County’s Jeff Cox.
Since 2001, Randy’s talents have been touted in numerous food/lifestyle publications and by inclusion in Food Network programming. Amongst a collection of acclaim, Randy was recognized by the prestigious Food Arts Magazine as one of five ‘American chefs re-defining America’s regional cuisine of the future’.
In 2009, Randy assumed the role of Chef for The Tavern at Lark Creek, supporting renowned Bay Area restaurateur Michael Dellar in achieving his vision to transition the legendary Lark Creek Inn into a less formal dining experience. Randy’s trusted relationships with local farmers and purveyors allowed him to successfully deliver farm-fresh cuisine and a menu that offered a contemporary-take on classic tavern dishes. Under Randy’s culinary leadership, the Tavern at Lark Creek was awarded the 2010 San Francisco Michelin Guide Bib Gourmand.
Chef Lewis joined Gene Tartaglia and Kelly Sherman at BarBersQ, also known as The Q Restaurant & Bar, in August of 2012. The team is complete with his talent and passion and the goal is to reach new culinary heights in the casual genre of American Fare.