Sean Randall is the chef at Crossroads Dining Hall. Photo by Angela Foster.
Before Crossroads Dining Hall chef Sean Randall arrived at the University of Tennessee at Chattanooga, he spent years cooking in some of the country’s most renowned kitchens.
After training at the French Culinary Institute in New York City, Randall worked alongside acclaimed chefs before taking his skills to Silicon Valley. Through the years, he prepared meals for several world leaders—including U.S. presidents—and celebrities, which helped shape his philosophy about food and hospitality.
Randall brings those experiences to Crossroads Dining Hall. He believes that good food should unite people and introduce students to flavors and experiences they may not have encountered before.
How did you get your start in the culinary world?
“I started my career in New York City after attending the French Culinary Institute. I was lucky enough to work with some of the top chefs and restaurants in the industry, and that’s really where I learned what was possible.
“I started at Balthazar in New York. I wanted that job so bad that I stood outside every day for about three weeks asking if they would hire me. One day they finally told me to come in, took my résumé, crumpled it up and threw it in the trash. Then they said, ‘Get in the basement.’ The rest is history.
“From there I worked under some incredible chefs before moving to Silicon Valley, where I cooked for places like Google, Pixar, Intel and Sysco before relocating to Nashville.”
You’ve cooked for presidents, world leaders and celebrities. What did those experiences teach you?
“There’s nothing more intimate than making food for somebody that’s going to ingest it. You’re giving them nourishment. You’re giving them satisfaction. To me, that’s something truly amazing, and it’s why I love doing this.
“Fine dining also taught me that it’s really just a twist on classics. A lot of these dishes started as everyday food that somebody found a way to make special. That’s something I’ve carried with me my whole career. I want people to experience great food without feeling like they have to spend $400 at a restaurant to do it.”
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Stop by Crossroads Dining Hall for a meet-and-greet with Chef Sean Randall from 11 a.m.-2 p.m. on Tuesday, Sept. 1.
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What brought you to UTC?
“When I first started looking at Tennessee as a place to lay down roots, I’d come to Chattanooga to go mountain biking. I just fell in love with the city.
“I ended up in Nashville first, but when the opportunity at UTC presented itself, I jumped at it.”
What does a typical day look like for you?
“My day starts with a check-in with catering because catering can be extremely busy. From there I meet with the rest of the team to go over everything happening across campus, from our retail locations to Crossroads.
“With all the different locations and events, I’m usually making sure the food is where it needs to be, the equipment is working and our team has everything they need to be successful. A lot of my job today is really problem-solving and helping everybody else have a successful day.”
What made working in a university setting appealing?
“Campus dining presents challenges that I really hadn’t faced before. You’ve got catering, retail locations like Panda Express, Crossroads and everything happening at the stadium.
“It’s a completely different kind of operation, and every day brings a new challenge. I don’t think I’ll ever stop learning.”
How would you describe your approach to the dining program?
“I think one of the biggest things is changing students’ perception of what residential dining can be—or should be.
“This semester we’ve completely changed the menu. We’ve made it a lot more in touch with what’s going on in today’s food world. At our True Balance station we’re doing things like Philly cheesesteaks, chicken Parmesan sandwiches and Salisbury steak, but they’re all allergen-friendly.
“People hear gluten-free or vegan and think they’re giving something up. In this case, you’re really not. We’re not losing flavor. We’re just giving more students the opportunity to enjoy those foods.”
How do you make sure students with dietary restrictions still have exciting options?
“We’ve got a great culinary team that develops and tests recipes before they ever get to campus, so we’re not just throwing things together.
“I’ve always wanted students who have food allergies to feel like they’re eating the same exciting food as everybody else. The chicken Parmesan at True Balance is made from scratch. The flour and panko are gluten-free, and even the mozzarella is vegan. It still eats like chicken Parmesan.”
What role do you think food plays in student life?
“Food is what brings communities together. It’s a celebration of culture, and there’s no better time to celebrate that than over breaking bread.
“That’s really what we’re trying to create here—a place where people can come together over good food.”
What does sustainability look like to you?
“We already do a really good job recycling food waste and building our production around limiting waste before it ever happens.
“I’d love to see more gardens on campus producing food for students. Whether we’re cooking it at Crossroads or making farmers baskets that students can take home and cook themselves, I think it’s important for people to understand where their food comes from and how to use it.”
What’s your favorite dish?
“My go-to is always Italian. If I had to pick one dish, it’d be gnocchi.”
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