Chef Biography
Randy Windham was born in Lafayette, Louisiana and became interested in cooking because his mother ran a catering company. After graduating from Louisiana State University (LSU), he attended and graduated from the Culinary Institute, and then served an internship at 21 Federal in Nantucket before returning to intern at the Bistro at Maison de Ville under Great Chef Susan Spicer. He worked up the kitchen ladder at restaurants on the east coast, including SoHo and Onda in New York City, and from 1986 to 1990, at the Ritz-Carlton Buckhead in Atlanta.
In 1991, he returned to New Orleans as executive chef of Maison de Ville, replacing Great Chef John Neal. In 1992, the Great Chefs television crew showed up to tape Chef Windham for the Discovery Channel’s new Great Chefs television series, the Louisiana New Garde (episodes 2, 8 & 21).
In 1994, he moved to San Francisco to spend four years at the Zuni Café, then two years at the Liberty Café, and two more years at Café Monk before joining Google’s Bon Appétit Management Company. He is now a buyer for organic fruits for a San Francisco produce company.
Recipes
Crème Brûlée
Serving: 10 Print Crème Brûlée By Great Chefs November 10, 2015 Creme brulee with its hardened caramelized sugar capping the velvety smooth custard has been a favorite restaurant dessert for decades and is currently enjoying a new wave of popularity. Chef Randy Windham’s version uses aromatic vanilla beans to flavor these rich treats. Ingredients Heavy […]
Swordfish with Roasted Red Pepper Vinaigrette
Serving: 4 Print Swordfish with Roasted Red Pepper Vinaigrette By Great Chefs November 10, 2015 The firm, almost meat-like texture and mild flavor of swordfish has made it one of America’s most popular fish. This recipe pairs a contemporary vinaigrette with swordfish steaks. The combination is hearty enough to lure even diehard meat lovers. The […]
Grilled Shrimp with Polenta
Serving: 4 Print Grilled Shrimp with Polenta By Great Chefs November 9, 2015 Polenta, an Italian specialty now found on menus from coast to coast, is either served soft or cooled, then sliced and fried or baked. Chef Randy Windham’s recipe for soft polenta topped with pest-marinated grilled shrimp is comfort food elevated to a […]