{"id":78355,"date":"2026-08-25T07:58:34","date_gmt":"2026-08-25T11:58:34","guid":{"rendered":"https:\/\/blog.utc.edu\/news\/?p=78355"},"modified":"2026-08-25T07:58:35","modified_gmt":"2026-08-25T11:58:35","slug":"the-people-of-utc-get-to-know-crossroads-dining-hall-chef-sean-randall","status":"publish","type":"post","link":"https:\/\/blog.utc.edu\/news\/2026\/08\/the-people-of-utc-get-to-know-crossroads-dining-hall-chef-sean-randall\/","title":{"rendered":"The people of UTC: Get to know Crossroads\u00a0Dining Hall\u00a0chef\u00a0Sean Randall\u00a0"},"content":{"rendered":"
\"Chef

Sean Randall is the chef at Crossroads Dining Hall. Photo by Angela Foster.<\/p><\/div>\n

Before Crossroads Dining Hall chef Sean Randall arrived at the University of Tennessee at Chattanooga, he spent years cooking in some of the country\u2019s most renowned kitchens.<\/span>\u00a0<\/span><\/p>\n

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\u2014including U.S. presidents\u2014and celebrities, which helped shape his philosophy about food and hospitality.<\/span>\u00a0<\/span><\/p>\n

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.<\/span>\u00a0<\/span><\/p>\n

How did you get your start in the culinary world?<\/span><\/b>\u00a0<\/span><\/p>\n

\u201cI 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\u2019s really where I learned what was possible.<\/span>\u00a0<\/span><\/p>\n

\u201cI 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 r\u00e9sum\u00e9, crumpled it up and threw it in the trash. Then they said, \u2018Get in the basement.\u2019 The rest is history.<\/span>\u00a0<\/span><\/p>\n

\u201cFrom 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.\u201d<\/span>\u00a0<\/span><\/p>\n

You\u2019ve cooked for presidents, world leaders and celebrities. What did those experiences teach you?<\/span><\/b>\u00a0<\/span><\/p>\n

\u201cThere\u2019s nothing more intimate than making food for somebody that\u2019s going to ingest it. You\u2019re giving them nourishment. You\u2019re giving them satisfaction. To me, that\u2019s something truly amazing, and it\u2019s why I love doing this.<\/span>\u00a0<\/span><\/p>\n

\u201cFine dining also taught me that it\u2019s really just a twist on classics. A lot of these dishes started as everyday food that somebody found a way to make special. That\u2019s something I\u2019ve 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.\u201d<\/span>\u00a0<\/span><\/p>\n

*****<\/p>\n

Stop by Crossroads Dining Hall for a meet-and-greet with Chef Sean Randall<\/strong><\/a> from 11 a.m.-2 p.m. on Tuesday, Sept. 1.<\/p>\n

*****<\/p>\n

What brought you to UTC?<\/span><\/b>\u00a0<\/span><\/p>\n

\u201cWhen I first started looking at Tennessee as a place to lay down roots, I\u2019d come to Chattanooga to go mountain biking. I just fell in love with the city.<\/span>\u00a0<\/span><\/p>\n

\u201cI ended up in Nashville first, but when the opportunity at UTC presented itself, I jumped at it.\u201d<\/span>\u00a0<\/span><\/p>\n

What does a typical day look like for you?<\/span><\/b>\u00a0<\/span><\/p>\n

\u201cMy 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.<\/span>\u00a0<\/span><\/p>\n

\u201cWith all the different locations and events, I\u2019m 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.\u201d<\/span>\u00a0<\/span><\/p>\n

What made working in a university setting appealing?<\/span><\/b>\u00a0<\/span><\/p>\n

\u201cCampus dining presents challenges that I really hadn\u2019t faced before. You\u2019ve got catering, retail locations like Panda Express, Crossroads and everything happening at the stadium.<\/span>\u00a0<\/span><\/p>\n

\u201cIt\u2019s a completely different kind of operation, and every day brings a new challenge. I don\u2019t think I\u2019ll ever stop learning.\u201d<\/span>\u00a0<\/span><\/p>\n

How would you describe your approach to the dining program?<\/span><\/b>\u00a0<\/span><\/p>\n

\u201cI think one of the biggest things is changing students\u2019 perception of what residential dining can be\u2014or should be.<\/span>\u00a0<\/span><\/p>\n

\u201cThis semester we\u2019ve completely changed the menu. We\u2019ve made it a lot more in touch with what\u2019s going on in today\u2019s food world. At our True Balance station we\u2019re doing things like Philly cheesesteaks, chicken Parmesan sandwiches and Salisbury steak, but they\u2019re all allergen-friendly.<\/span>\u00a0<\/span><\/p>\n

\u201cPeople hear gluten-free or vegan and think they\u2019re giving something up. In this case, you\u2019re really not. We\u2019re not losing flavor. We\u2019re just giving more students the opportunity to enjoy those foods.\u201d<\/span>\u00a0<\/span><\/p>\n

How do you make sure students with dietary restrictions still have exciting options?<\/span><\/b>\u00a0<\/span><\/p>\n

\u201cWe\u2019ve got a great culinary team that develops and tests recipes before they ever get to campus, so we\u2019re not just throwing things together.<\/span>\u00a0<\/span><\/p>\n

\u201cI\u2019ve always wanted students who have food allergies to feel like they\u2019re 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.\u201d<\/span>\u00a0<\/span><\/p>\n

What role do you think food plays in student life?<\/span><\/b>\u00a0<\/span><\/p>\n

\u201cFood is what brings communities together. It\u2019s a celebration of culture, and there\u2019s no better time to celebrate that than over breaking bread.<\/span>\u00a0<\/span><\/p>\n

\u201cThat\u2019s really what we\u2019re trying to create here\u2014a place where people can come together over good food.\u201d<\/span>\u00a0<\/span><\/p>\n

What does sustainability look like to you?<\/span><\/b>\u00a0<\/span><\/p>\n

\u201cWe already do a really good job recycling food waste and building our production around limiting waste before it ever happens.<\/span>\u00a0<\/span><\/p>\n

\u201cI\u2019d love to see more gardens on campus producing food for students. Whether we\u2019re cooking it at Crossroads or making farmers baskets that students can take home and cook themselves, I think it\u2019s important for people to understand where their food comes from and how to use it.\u201d<\/span>\u00a0<\/span><\/p>\n

What\u2019s your favorite dish?<\/span><\/b>\u00a0<\/span><\/p>\n

\u201cMy go-to is always Italian. If I had to pick one dish, it\u2019d be gnocchi.\u201d<\/span>\u00a0<\/span><\/p>\n

\"Chef<\/p>\n

Learn more<\/h4>\n

UTC Dining Services<\/a><\/p>\n

Visit UTC<\/a><\/p>\n

How to apply<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Before Crossroads Dining Hall chef Sean Randall arrived at UTC, he spent years cooking in some of the country\u2019s most renowned kitchens. <\/p>\n

Continue Reading <\/a><\/span><\/p>\n","protected":false},"author":2000,"featured_media":78358,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_ef_editorial_meta_date_first-draft-date":"","_ef_editorial_meta_paragraph_assignment":"","_ef_editorial_meta_checkbox_needs-photo":"","_ef_editorial_meta_number_word-count":"","_ef_editorial_meta_checkbox_slider":"","_ef_editorial_meta_checkbox_featurette":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7712,15],"tags":[127387,48364,127386,127385],"class_list":{"0":"post-78355","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-campus","8":"category-faculty-and-staff","9":"tag-balthazar","10":"tag-crossroads","11":"tag-crossroads-dining-hall","12":"tag-sean-randall","13":"entry"},"yoast_head":"\nThe 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