Quincy Randolph

Quincy Randolph


About Quincy Randolph

As an overly ambitious young cook, Quincy graduated high-school a year early and moved away from home to get a head start on his culinary career. Whilst in culinary school, Quincy excelled and began traveling across the country to stage and work in many of America's finest kitchens. After cooking stints in Louisville and Cincinnati, Quincy has found a home cooking and learning among the elites chef in Chicago's fine dining scene.

My Venues


  • ACF Kentucky 2015 Student Chef Of The Year
  • KRA 2015 Student Chef Of The Year

Where I Go Out

Behind the Scenes

Crepe Cakes with Spring Onion
"Crepe Cakes with Spring Onion Curd, Braised Radishes and Seaweeds. #chicagofoodmag"
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Yuzu Chess Square with Sesame,
"Yuzu Chess Square with Sesame, Togarashi, and Cashew. Just a little vacation R&D. #chicago"
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From farm to terrine. My first
"From farm to terrine. My first attempt at a seven vegetable terrine, overall, not bad. Shout out to @ryanfivefour for the clutch hold. #truecooks"
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Charred artichoke ice cream
"Charred artichoke ice cream anyone??Might not look like much now, but I'm thankful to work in such creative and enthusiastic environment. #spring"
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