Yes, Chef! Feature: Randall Talbot

As a member of the inaugural class of 80 students at Brandon Chrostowski’s culinary school EDWINS, Chef Randall Talbot followed his second chance in the restaurant industry to a head chef position at one of Ohio City’s most beloved eateries.

“This was my first job out of school, and I’ve never thought of going anywhere else,” he says.

Over the past dozen years, his knack for mixing flavor profiles and only working with the freshest local ingredients have garnered awards from Food Network, Travel Channel and Thrillist. Unsurprisingly, his Acid Test Burger, seen here, was named one of the top 33 Best Burgers in America.

Q. How old were you when you started cooking? I was 10. Some of my favorite memories are in the kitchen with my mom, my grandmother and my great aunt making meals that felt like love. My grandmother’s cornbread was unbelievably good. She never gave me her secret recipe, but I know an ingredient was fresh corn. Sometimes when I see the smiles of people’s faces when they enjoy a dish I’ve created, I think about these beautiful ladies and all the smiles I had growing up because of them.

Q. How is creating dishes at a brewery different than a typical restaurant? It can be challenging to come up with flavors that pair well with different types of beer, but I enjoy it. By design, everything on our menu goes well with brews. 

Q. What’s the most memorable meal you’ve ever experienced and why? I don’t necessarily have just one meal, but growing up we threw a lot of barbecues with family and friends gathered outside and that feeling of authentic togetherness and love sticks with me to this day. 

Q. To garnish or not to garnish? I’m on team garnish as long as it adds a spark of color and flavor to the plate. Some of my favorites are basics like cilantro and scallions. 

Q. Country you’d most like to visit to experience its cuisine?  There was a lot of Italian influence in culinary school. I’d love to go to Italy. I appreciate really good pasta and the treatments and sauces and ingredients in Italian fare are all so authentic. 

Q. Looking back on your career, is there anything in particular that makes you proud? Twelve years ago, I had no idea what my career path would be. I took a shot at EDWINS and my life turned around 360. I’m proud of myself, and also proud that I could be an inspiration to others. My oldest son, Randall, is 21 and I would like to become a chef. I’d love being able to give him advice as he rises up the ropes in this field.

To nominate a chef for Mimi’s “Yes, Chef!” column, please email Mimi@MimiVanderhaven.com. Nano Brew is located at 1859 West 25th Street in Ohio City. Call 216-862-6631 or visit NanoBrewCleveland.com for more information.