Orange County,
California
Randall Hane is a Chef and lifelong lover of the culinary arts. Born in Los Angeles and raised in the Valley. Randall quickly became fascinated with cooking and all things food.
Attributing this mostly to his late grandmother. Randall attended the Le Cordon Bleu California School of Culinary Arts in Pasadena graduating among the top of his class. From there Randall moved up to Northern California working at many high-end restaurants and hotels.
From the Park Hyatt Regency to Bernardus Lodge in Carmel Valley. Finally landing himself the Sous Chef position at 25 at L’Auberge Carmel-by-the-Sea under Chef Christophe Grosjean. Randall then moved to Biarritz, France for two and a half years. During that time, under the guidance of Chef Grosjean, Randall and their team earned a Michelin star at Chateau de Brindos in Anglet, France.
Randall moved back to the USA and landed in Orange County where he helped develop and open Selanne’s Steak Tavern in Laguna Beach with Chef Josh Severson. From there Randall became the Chef de Cuisine at Driftwood Kitchen in Laguna Beach under the leadership of Executive Chef Rainer Schwarz.
Randall worked at Driftwood Kitchen for six years where he cultivated a winning team of cooks and servers alike. Randall focuses on using classic techniques with a modern take on food and ingredients to give the customer truly delicious dishes.
Randall loves camping and the outdoors along with his two brothers and two sisters.
Randall Hane is a distinguished Chef with a lifelong passion for culinary arts. Born in Los Angeles and raised in the San Fernando Valley, his fascination with cooking and gastronomy began early, largely inspired by his late grandmother. He pursued formal training at the Le Cordon Bleu California School of Culinary Arts in Pasadena, where he graduated among the top of his class.
Following his education, Randall relocated to Northern California, gaining valuable experience at several prestigious restaurants and hotels, including the Park Hyatt Regency and Bernardus Lodge in Carmel Valley. At the age of 25, he secured the position of Sous Chef at L’Auberge Carmel-by-the-Sea, working under Chef Christophe Grosjean.
Randall’s culinary journey then took him to Biarritz, France, where he spent two and a half years honing his skills. During this period, under Chef Grosjean’s mentorship, he and the team achieved a Michelin star at Chateau de Brindos in Anglet, France.
Upon returning to the United States, Randall settled in Orange County, where he played a vital role in developing and launching Selanne’s Steak Tavern in Laguna Beach alongside Chef Josh Severson. He later became the Chef de Cuisine at Driftwood Kitchen in Laguna Beach, under Executive Chef Rainer Schwarz. Over six years at Driftwood Kitchen, Randall built a cohesive and talented team of cooks and servers, emphasizing a blend of classic techniques and modern interpretations of food and ingredients to create truly exquisite dishes.
Private Chef and Catering: South Orange County/ Los Angeles- Aug 2021 – Present
Planning and executing multiple private events, cooking classes, high end meal prepping and corporate parties.
Chef de Cuisine, Driftwood Kitchen: Laguna Beach, California – Dec 2015 – Jul 2021
Responsibilities: Overall operations of the restaurant including ordering, staffing, menu design and event planning. Driftwood Kitchen was one of three restaurants owned by Chef Rainer Schwarz and John Nye.
Sous Chef, Selanne Steak Tavern: Laguna Beach, California – Sep 2013 – Nov 2015
Responsibilities: Ordering, hiring and assisting in the overall operations in the kitchen. Supported the Chef Josh Severson with scheduling and training employees. Expediting, preparation, and menu design. Off site event and private dinner preparation and execution.
Sous Chef, Chateau de Brindos; Biarritz, France — May 2010 – November 2012
Relais and Chateaux; Awarded Michelin Star during employment.
Responsibilities: Ordering, menu consulting, and assisting in the overall operations in the kitchen. Supported Chef Christophe Grosjean with scheduling and training employees. Preparation and execution of the fish and/or meat station for lunch and dinner. Wedding and event planning, preparation, and execution.
Sous Chef, L’Auberge Carmel; Carmel-By-The-Sea, California — April 2008 – April 2010
Relais and Chateaux; Zagat fifth best restaurant in Bay Area; AAA five diamond award.
Responsibilities: Ordering, hiring and assisting in the overall operations in the kitchen. Supported the Chef with scheduling and training employees. Preparation and execution of the hot line saute station for dinner service. Off site event, wedding, and private dinner preparation and execution.
Chef de Partie, Bernardus Lodge; Carmel Valley, California — Feb 2006- April 2008
Conde Nast sixth Best Hotel in US; Mobile four-star rating; Travel + Leisure fifteen best hotels in US 2007
Responsibilities: Preparation and execution of Garde Manger station. Supervised, directed, and trained person- nel on this post. Responsible for fish fabrication, pastries, and inventory.
Banquet Chef de Partie, Highlands Inn Park Hyatt; Carmel Highlands — Nov 2004 – Feb 2006
Responsibilities: Event menu planning and execution under the supervision of the Banquet Chef. Line cook in both the fine dining and bistro restaurants. Meat and fish fabrication. On and off site event preparation.
Associates Degree in Occupational Studies, Le Cordon Bleu California School of Culinary Arts, Pasadena, California–Graduated November 2004
High School Diploma, Agoura High School, Agoura Hills, California — Graduated June 2003 ServeSafe Food Protection Manager Certification
Languages: English, French and Spanish
Working well with team members to complete tasks and deadlines
Excellent ability to read, understand, and follow procedures in food and safety.
Manage deadlines, preparation, coordination and organization of dishes and events in the kitchen. Fabrication of a variety of seafood, meats, and poultry.
Knowledge of equipment, supplies, and tools used in the culinary industry.
Working knowledge of Micros, Microsoft Word, Excel, Photoshop, and Outlook.
We had the pleasure of hiring Chef Randall for a private brunch event, and the experience exceeded all expectations. He…
“Absolutely Fantastic Catering Service!" I recently hired Randall for my baby shower event, and I could not be more pleased…
Randall is a culinary magician. I’ve known him for over five years and have been lucky enough to experience his…
