| OUR LEADERSHIP TEAM | 
Randy Hansen, Partner P. of Culinary Operations
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| Randy Hansen, Partner/President of Culinary Operations
Randy is a 2003 Graduate of the Florida Culinary Institute located in West Palm Beach, Florida. While attending Culinary School he worked at The Brazilian Court Hotel where he had the opportunity to do a catering with Internationally Renowned Chef Daniel Boulud. In the West Palm Beach area, Randy also worked with Puff-N-Stuff Catering where he would travel and feed as many as 60,000 people at air shows in various parts of the country. His culinary career took him to Las Vegas, Nevada where he worked at The Aladdin Hotel and at Crustacean Restaurant. While in Las Vegas he catered the American Music Awards and the Andre Agassi Tennis Classic. Family brought Randy back to NW Ohio where his roots were. He teamed up with Gladieux Catering and managed their Corporate Dining Accounts at The Fifth Third Corporate Headquarters, Imagination Station, The Government Center, and First Solar. He also spent time at the Gladieux Commissary and Catering kitchen where he helped cater many of the top events in NW Ohio. As President/Partner in charge of all Culinary Operations, Randy oversees our Chef/Manager’s at our Corporate Dining accounts, Student Dining Accounts, and at our Commissary/Catering kitchen in Perrysburg. Randy is responsible for all hiring and training of culinary personnel, menu development for all catering and contract food service operations, and product specifications for ingredients used in all of our menu’s. Randy uses a hands on approach to management, and can often be found standing side by side with his staff on the kitchen line. When not working alongside our staff in a corporate or student dining account, or executing a catering function, Randy is busy experimenting with new menu ideas to ensure that we are bringing the most up-to-date and freshest ideas to our clients. |
