Randall “Randy” Cornelius was born in Milwaukee, WI. He has been working in restaurants since he was 15 years old. He graduated from Le Cordon Bleu in 2016, and likes to experiment at home with lots of different recipes as well as using his creativity in the Indigenous Food Lab kitchen. He works hard on prep and processing during his time in this kitchen, as well as devoting his time to other various tasks.
In his spare time, Randy likes to garden, play basketball, enjoy the local food scene, and do experimental cooking.