Randall Burns

Chef and World Traveler, lovin' life as it just keeps getting better. :-)

Sous-Chef,-Tournant “The King Edward Hotel”,
Toronto Sous Chef Tournant


Working under Executive Chef Fred Reindl, I had complete exposure to all aspects of the King Edward food operations, including:

-PM shift; main kitchen operations, “Café Victoria” 150 seats, “Chiaro’s” continental dining room, 80 seats

-AM shift; Overseeing restaurant operations, Inventory control, payroll and other administrative duties.

-Banquet Kitchen; Liaison between main kitchen and banquet chef, responsible for complete operation of satellite kitchen during the banquet chef’s absence including a 2 month medical leave. Involved with V.I.P. and “State” functions with annual food sales of $3.5M, 500 max.

Involved with the Garde Manger kitchen, Pastry kitchen, and participated in weekly catering, dept. head, and executive meetings. The King Edward food sales for 1987 were $6.2M. I left to move to the Bahamas.
Executive Chef “The Windermere Island Club”, Bahamas Windermere is a private island 5 miles x a ½ mile, connected to Eleuthera by a bridge. Responsible for all aspects of kitchen operations for this very exclusive resort. Windermere caters mainly to European aristocracy and royalty including H.R.H.Prince Philip, the Duke & Duchess of Abercom, etc.


Complete responsibility for all kitchen operations

(Seasonal employment only)
Executive Chef “The Grand Pavilion Hotel”, Grand Cayman, Cayman Islands Responsible for all aspects of kitchen operations for this exclusive and elegant resort, the choice for the royal family. Operations include:
-”Garden Terrace” restaurant, 90 seats, breakfast, lunch and dinner
-”Le Diplomat”, 60 seats, upscale continental fine dining, (dinner only)

- State Banquets, Gala Dinners & Functions for up to 200
Unfortunately the hotel closed in March 1990, indefinitely and re-opened in 1992.
Bar Manager “Santiago’s”, Restaurant & Cantina Grand Cayman, Cayman Islands Began as a bartender in this very busy bar, promoted to bar manager after 8 months responsible for scheduling, inventory and ordering, and the nightly operation of the bar. Also involved with expansion and renovation of new bar. Santiago’s was a very popular with both locals and tourists, had live music and liquor sales averaging $20K weekly.
Executive Chef “Ristorante Pappagallo”, Grand Cayman, Cayman Islands Restaurant Pappagallo specializes in northern Italian cuisine and fresh seafood. It is one of the most unique restaurants in the Caymans, featuring thatched roofs over two separate dining rooms and a garden patio overlooking a lagoon which is a waterfowl sanctuary. Responsible for all aspects of kitchen operations. Maintained a 30% food cost with annual food sales of over $1M, dinner only.
Executive Chef "Edoardo’s”, Fine Italian Cuisine Grand Cayman, Cayman Islands Worked as Executive Chef responsible for complete operation of kitchen. Involved with $75K renovation, Oct. 1994, oversaw kitchen changes, developed and expedited new menu, and trained staff. “Edoardo’s” is a cozy restaurant, well established with a great reputation. The menu reflects classic Italian cuisine with a California influence, and features fresh pasta made on the premises. Have brought annual sales from $600K, 1994, to $1.6M, 1997, (dinner only). Food sales being 65% of total sales while running a food cost of 31%.
Senior Sous-Chef “Orbit” Restaurant, New Zealand “Orbit” is located at the top of “Skytower”, the tallest building in the southern hemisphere, which is part of “Harrah’s Skycity Casino & Hotel Complex”. “Orbit” is a high volume, (250 lunches + 300 dinners daily), “Austral-Asian” fusion cuisine. Responsible for operation of service aspects of kitchen, staff management, and some administrative duties.
Executive Chef “Viaduct Central” Restaurant & Bar, (120 Brassiere + 50 seat fine dining),
New Zealand This restaurant is located on the water, in the heart of “America’s Cup Village”, with a view of Team New Zealand and Team U.S.A. I was hired in Nov. 1998 to help open this new $2.5 million restaurant, opened Dec.16, 1998. I had complete input for menu designs, staff training, etc. By Feb.1 we were achieving $50K in weekly food sales, and by March 1 were achieving a 32% food cost. I left New Zealand to continue traveling, purchased a restaurant in the B.V.I.
Executive Chef/Owner “Eclipse”, Eclectic Culinary Delights & Moonshine (75 seat fine dining on the water) Tortola, B.V.I. Bought and took over closed marina restaurant, renovated and re-opened as an international fusion cuisine, upscale restaurant. Emphasis on “Grazing” with fine foods and wine. A strong Caribbean influence on the menu. In the annual “Best of the Virgin Islands” competition sponsored by “The Virgin Islands Daily News”, “Eclipse” won “Best Chef of the Virgin Islands” for 2001, and “Best Chef …”, “Most Romantic Setting”, and “Best Appetizers” for 2002.
Sales Representative "Island Supply", Restaurant supply and wholesale Grand Cayman, Cayman Islands Island Supply Co. wholesales food and equipment to hotels and restaurants. As a sales rep' I was responsible for servicing over 30 accounts, both hotels and restaurants, with personal average monthly sales of over $130,000. This company deals with anything that their customers would use from food, disposables, chemicals, furnishings and equipment including custom kitchen and property designs.
Chef/Owner “Agave Grill”, “A Mexican Cantina”, "A hole in the wall" Grand Cayman, Cayman Islands Bought and renovated small local restaurant and re-opened, (Oct. 2006), as a Mexican restaurant. Open Tuesday through Saturday, (11:00 A.M. – 9:30 PM). Featuring quality authentic Mexican cuisine; as of March 1 are averaging 60-70 covers for lunch, (+30 take-outs) and 40-50 dinners, (+ 20 take-outs). This is “turning” the restaurant 5 to 6 times daily. A few of our “signature” items include our Prickly Pear Margarita, fresh local Wahoo Ceviche and homemade Tamales. All menu items are made “in house” from scratch.
1st Cook /Chef Kitikmeot Catering “Hope Bay Project”, Nunavut Responsible for production of lunch and dinner for a 100 person exploration camp in the Arctic Circle, (200 km from Cambridge Bay, Nunavut). Schedule of 4 weeks on, (7 days a week, 12 hours a day), and 2 weeks off. In charge of all aspects of production including supervising the second cooks, dishwashers and coordinating with the night shift. Unfortunately was laid off due to camp closure.
Executive Chef Aramark/Travers Remote Services Began as 1st Cook at the StatOilHydro project near Conklin, Alberta, responsible for production of dinner for this 400 person Oil/Natural Gas camp. “Cross” shift with Chef and Sous-Chef. Working a schedule of 3 weeks on and 1 week off. This “High End” camp has high quality standards for food, safety and sanitation.


Promoted to Sous-Chef at The PCS mine, a 400 man camp in Rocanville, Sask. Responsible for assisting the Chef for operation of food service aspects, and running the kitchen in Chef’s absence.


Promoted to Executive Chef to relieve at Sunday Creek, running the kitchens at Devon camp, 250 men and Encana, 250 men, during the regular chef’s time out.
Executive Chef/1st Cook ESS/Compass Group Hudson Lodge, Voyageur South, Suncor Project Hired as 1st Cook for this new, 500 man Executive camp at the Suncor Voyageur South Project. Responsible for all aspects of kitchen operation in conjunction with the Ex. Chef. Worked both A.M. and P.M. shifts supervising all aspects of food production.promoted to Executive Chef, May, 2012 Responsible for all aspects of kitchen operations, managing staff of 35, menu development and execution, ordering and inventory control as well as administration of all ESS/Compass Group systems and procedures
Chef/Consultant RB Consulting
Chef de Partie “L’Hardy’s & Quenelles” Restaurants, Toronto These are 2 separate dining rooms, as well as banquet facilities, 80 max, in a restored 3-story mansion. “Quenelles” deals with fresh sea-food delivered daily, and “L’Hardy’s” is French continental, while both menus reflect a strong “Cuisine Minceur” influence. Responsible for lunch operation of both dining rooms as well as any lunch functions in conjunction with the sous-chef.
Sept. 1985- Challenged Red Seal exam and passed with 89%
Entremetier (demi-chef) “The Westin Hotel”, 300 rooms, formerly “The Winnipeg Inn", Winnipeg, man. Experienced in all facets of The Westin’s food operations including:

-”Chimes” restaurant, 130 seats, cooking breakfast and lunch as well as Sunday Brunch. May thru Nov. 1982

-Banquets, plate service, French service and buffets for up to 1200 covers. Kosher functions from Kosher kitchen in the hotel. Nov. 1982 thru April 1983

-”The Velvet Glove” restaurant, 80 seats, worked as entremetier for evening service of French continental restaurant, April 1983 thru June 1984
Various positions Various Hotels and Restaurants Various positions at Hotels and Restaurants in Saskatchewan and Manitoba, including dishwasher, broiler cook, breakfast cook, and banquet cook.

Red Seal Chef University of Regina and Red River College