Randy Aprill
Executive Chef
Chef Randy Aprill began his classical training at the Culinary Institute of America in Hyde Park, New York. He spent time at the Hotel Inter-Continental in Hilton Head Island, South Carolina before moving on to the Blair House in Washington D.C., where he prepared classical and American cuisine for Heads of State visits. During Chef Randy's extensive culinary career, he was fortunate to work as a chef in the White House under President George H.W. Bush, where he cooked in the President's kitchen for State Dinners and dignitaries. An accomplished banquet chef, he spent over a year at the Four Seasons Hotel in Newport Beach, California before landing the job as the Executive Chef to the University President at the College of William and Mary in Williamsburg, Virginia. As executive chef, he oversaw menu development, management and food preparation for all presidential events, as well as all special events on campus.
During his time at the university, Chef Randy won the 'Taste of Williamsburg' six consecutive years in a row and was featured in numerous articles for best high-end catering in the area. He currently prepares American cuisine with Asian influences, although he is well versed in both American and Classical cuisine.
