About
Born to Italian and Irish parents, Kearny, New Jersey native Chef Randall “Randy” Rufolo brings years of experience, passion, innovative ideas, and diligence to the culinary world. Inspired by his Italian grandfather’s traditional homemade Italian meals, his love of food and passion for cooking were instilled in him at an early age.
Chef Randy enlisted in the U.S. Navy at the youthful age of 17 to pursue a career as a Culinary Specialist and is currently stationed in Corpus Christi, TX. Over 23 years of experience as a Navy Culinary Specialist, extensive world travel, proven leader in demanding high-paced military commands, including ships, and various deployments, have contributed to the making of an exceptionally trained and well-rounded chef. While on active-duty Chef Randy has successfully moved up the military ranks attaining the coveted rank of Chief Petty Officer in 2013, welcoming him into the prestigious Navy Goat Locker – a privilege awarded only to those who have consistently proven expert knowledge in their field, and attain the rank of Chief, Senior Chief, and Master Chief. Furthering his career in 2020 Chef Randy was promoted to the rank of Senior Chief Petty Officer. He is known amongst his peers for his professionalism, friendliness, cooking skills, and quickly became “The Goat Locker’s Chef” – a title he embraces and is proud to bear.
The San Diego Food and Wine Festival is Chef Randy’s first major competition, and he looks forward to being amongst other great chefs, furthering his skills, and networking as he begins his transition from active-duty Sailor to retirement in January 2023. Chef Randy has served his country honorably for over 23 years and will retire a Senior Chief Petty Officer. He looks forward to his relocation to sunny San Diego, CA to begin his new life with his fiancé, as well as put down culinary roots.
