Chef Randy Brisson is a New England Culinary Institute graduate with an A.O.S. degree in Culinary Arts. He is sanitation-certified with over fifteen years of restaurant experience and is a member of the American Culinary Federation. His experience includes a trained internship under renowned Chef Vincent Guerthault at Vincent's on Camelback in Phoenix, Arizona.

Chef Randy has worked at seacoast restaurants such as Plum Island Grille in Newburyport, Massachusetts, The Grill at Bow Lake Inn in Strafford, New Hampshire and as a consulting chef at Chestnuts in Portsmouth, New Hampshire.

"My goal as a personal chef is to bring fresh ideas and tastes found at top restaurants into your home, while emphasizing your personal preferences."       -Chef Randy