President – American Culinary Federation Jamaica Chapter
A culinary connoisseur from the age of six, Executive Chef and Director of Culinary Services at Montego Bay Convention Centre, Randie Anderson has displayed his talent and creativity in various avenues of the culinary industry by satisfying the tastes of many and inspiring others with his artistic talent. This career journey has been advanced with an in-depth understanding of Gastronomic Tourism and an appreciation for cultural, culinary travels. Chef Randie’s objective, which he carries through his daily life, is to continuously explore new and challenging culinary avenues whilst developing others that will further take his practices and concepts to higher levels. His dream is to be a mentor for not just some but all upcoming culinary professionals. An extensive part of Chef Randie’s career consisted in managing the kitchens of Four Points Sheraton (Florida), Sunset at the Palms, Grand Lido Negril, Couples and Hedonism chain of hotels, naming a few. Chef Randie was also one of the Culinary Federation of Jamaica (CFJ) original members, founded in 2007. This journey had allowed Chef Randie to understand the depths of culinary and its significance in the tourism movement across cultures and borders. He was granted the opportunity of becoming a member of the James Beard Foundation, where he was a scholarship recipient. Le Cordon Bleu, Adelaide, Australia, also supported his Gastronomic Tourism through educational sponsorships. Chef Anderson CEC, CCA, is also a certified evaluator for the American Culinary Federation (ACF) and a WCEC by the World Association of Chefs Societies. Chef Randie is the current President of the American Culinary Federation Jamaica Chapter and has recently earned his certification in Nutritional Science for The Stanford University School of Medicine.
Visit Chef Randie Anderson’s blog Allspice Traveller