Atlanta Restaurant Chef, Kelley Randall
Born and raised in coastal South Florida, Kelley was exposed to many different styles of cooking in his family home. His father, a Chef of over 40 years, brought him into the kitchen at a young age to show him how to cook Italian, French, and Coastal Cuisines.
After working as Executive Chef for the last 10 years in some of Florida’s most popular restaurants & hotels including Vic & Angelo’s Enoteca & The Office Gastropub, as well as Hilton and Marriott brands, Kelley moved up to Atlanta to take the helm at Local Three in Buckhead. Shortly thereafter, he then found the opportunity to join the team at Kimpton Overland and jumped at the opportunity to bring his experience to the Food and Beverage team.
In his free time, Kelley likes to practice archery, play music, and write books. He is also active in the volunteering community, feeding the less fortunate through programs around the city. He describes his cooking style as “refined approachable” cuisine. By using local ingredients and focusing on fresh flavor combinations, Chef Kelley brings a level of passion and humility into the kitchen. “People come first.” Chef Randall says. “Treating your team, community, and ingredients with respect shines through in the food we create.”
