About Chef Randall

Randall grew up in Saraland, Alabama, where he established his roots in Southern home cooking. Randall spent his childhood watching his mother, Nancy, prepare Southern staples with homegrown produce. Randall became more involved in the kitchen after his mother was diagnosed with breast cancer. Starting with cookbook recipes and side dishes, he embarked on what is now a lifelong passion for cooking.

His career began as a prep cook for The Adam’s Mark Hotel in Downtown Mobile. A job he loved despite it not being the most glamorous position. Equipped with confidence in the kitchen and evolving curiosity, Randall pursued his education at the Culinary Institute of America with a push from his mother’s favorite chef, Frank Stitt.

After graduation in 2004, Randall fully immersed himself in a culinary career. He joined the Stitt team and fine-tuned his abilities in the kitchen by working in some of the most notable restaurants in Birmingham such as Bottega Café, Bottega Restaurant, Chez FonFon, and Highland’s Bar & Grill. In 2010, Randall became the Executive Chef of Dyron’s Lowcountry in Mountain Brook, Alabama. It was here that he found himself as a Chef and realized his dream of opening his own restaurant. 

Inspired by family and a passion for good food, Chef Randall invites guests to enjoy Southern fare with coastal roots influenced by seasonal ingredients prepared with traditional methods at Vintage 2298.Randall channeled his mother’s influence and passion for cooking into Vintage 2298.