No two roads to a career in food are the same, and ICE Culinary Arts alum Randy Zweiban is a prime example of a professional shape shifter, finding success in all corners of the culinary industry. He launched his career with the purchase of a small catering operation and soon found himself in the Miami kitchens of celebrated Chef Norman Van Aken. After seven years, Randy relocated to Chicago, garnering acclaim for his work with Lettuce Entertain You restaurants. For his first independent project as Chef/Owner, Randy launched the acclaimed Province, Chicago’s first full-service restaurant to attain a Gold-Level LEED certification. Today, Randy is among the industry’s leading consultants, with clients that range from restaurant groups and food councils to such large-scale organizations as the California Avocado Commission or Kraft foods.
How would you define your “culinary voice” and your personal principles of hospitality?
The key word is “hospitality.” Treating food with respect, care and passion is as important in a fine dining restaurant as it is in a fast casual one. Working with a team in any environment is what makes that operation great. I am lucky that I get to do what I love and make a living at it. We are lucky in this business to always have opportunities to continue to learn and get better at what we do.