Hi, I’m
RANDALL BODEN
Lexington,KY
Summary
Accomplished Executive Chef and Culinary Educator with over 18 years of leadership experience in top-performing kitchens and professional culinary instruction. Renowned for driving operational excellence, controlling costs, and crafting innovative, seasonal menus that exceed guest expectations. Skilled in building and mentoring high-impact teams, developing engaging culinary curricula, and cultivating inclusive, collaborative kitchen cultures. Passionate about culinary innovation, hands-on mentorship, and delivering exceptional guest experiences through creative cuisine and impeccable service standards.
Overview
18
years of professional experience
1
Certificate
Work History
Holly Hill Restaurant GroupLexington, KY
11.2023 - Current
Job overview
- Instrumental in lowering food costs below 32%.
- Established relationships with local farmers and producers to access fresh, seasonal ingredients.
- Purchased ingredients and supplies to maintain adequate stock for peak periods.
- Led and guided staff to improve overall kitchen operations.
- Responsible for all seasonal menu changes and nightly specials.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Designed and delivered memorable menus for special events, tailored to client preferences and guest expectations.
Auguste Escoffier School of Culinary ArtsChicago, IL
Senior Chef Instructor
07.2021 - 04.2024
Job overview
- Designed comprehensive culinary lesson plans covering diverse techniques and global cuisines, while setting instructional standards for new instructors, and ensuring consistent classroom management practices.
- Assisted students with special dietary restrictions by providing alternative ingredient recommendations or modifications, as needed.
- Demonstrated recipes, techniques, and preparation skills in front of large groups.
- Mentored aspiring chefs by sharing professional experience, industry insights, and knowledge.
West Sixth BreweryLexington, KY
Executive Chef
03.2022 - 01.2023
Job overview
- Developed and launched a new culinary concept that generated a 35% return on initial investment, creating a sustainable revenue stream and strengthening the brewery’s brand identity.
- Oversaw food safety compliance and led all facets of employee management, including onboarding, scheduling, payroll, and team development.
- Trained kitchen staff in proper food preparation techniques and presentation.
- Promoted a guest-first mindset by building a motivated, team-driven environment, rooted in clear expectations and open communication.
- Worked with the social media and marketing team to promote a new concept on social platforms.
Tony's Of LexingtonLexington, KY
Sous Chef
01.2018 - 07.2021
Job overview
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Led and optimized a kitchen team in a high-volume, fast-paced environment, consistently producing over 300 plates per service with precision, speed, and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Managed daily ordering and prep operations to ensure kitchen readiness and service efficiency.
Restaurant AssociatesNew York, NY
Chef Tournant
01.2015 - 07.2017
Job overview
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Supported leadership of back-of-house operations for on- and off-premise catering events, contributing to the execution of over 1,500 orders per shift in a high-volume, fast-paced environment at the Culinary Institute of America.
- Prepared and worked on multiple concepts within a single unit.
- Worked with the Executive Chef, developing weekly specials.
Stein Eriksen LodgePark City, UT
Chef Intern
12.2013 - 05.2014
Job overview
- Rotated through all resort kitchens.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
The Chop HouseLexington, KY
Lead Line Cook
01.2008 - 01.2012
Job overview
- Complied with nutrition and sanitation regulations, and safety standards, by taking proper precautions to deliver high-quality food, timely and simultaneously.
- Answered, reported, and followed the Executive Chef's instructions to cook menu items in cooperation with the rest of the kitchen staff.
Education
Culinary Institute of AmericaHyde Park, NY
Bachelor of Arts from Business Administration
05.2016
Culinary Institute of AmericaHyde Park, NY
Associate of Science from Culinary Arts
12.2014
Skills
- Team Leadership
- Staff Supervision & Coordination
- Business Operations Oversight
- Vendor Relationship Management
- Recipe Development
- Quality Assessment
- Food & Beverage Pairing
- Special Events & Catering
- Supply Ordering
- Curriculum development
- Hands-on instruction
- Team collaboration
- Relationship building
Certification
- Lexington Fayette County Certified Food Manager
Timeline
Holly Hill Restaurant Group
11.2023 - Current
Executive Chef
West Sixth Brewery
03.2022 - 01.2023
Senior Chef Instructor
Auguste Escoffier School of Culinary Arts
07.2021 - 04.2024
Sous Chef
Tony's Of Lexington
01.2018 - 07.2021
Chef Tournant
Restaurant Associates
01.2015 - 07.2017
Chef Intern
Stein Eriksen Lodge
12.2013 - 05.2014
Lead Line Cook
The Chop House
01.2008 - 01.2012
Culinary Institute of America
Bachelor of Arts from Business Administration
Culinary Institute of America
Associate of Science from Culinary Arts
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