Chef Randy White was born here in Lubbock, and found his passion for food at a young age. Chef White graduated from Lubbock High School, and in between playing football, running track, playing inline hockey and keeping up with his classwork, he worked as the lead cook at Moose Magoos. Chef White worked there under a chef from Louisiana who inspired him to go to culinary school.
After 2 semesters in Texas Tech's Construction Engineering program, White decided that he would not be happy unless he answered his true calling, food. He moved to Dallas to study at the Art Institute of Dallas’s Culinary Arts program. There he had the privilege of learning under some great mentors, including a rare Master Chef.
During his education, Chef White started working for the American Airlines Training & Conference Center. The chefs that he worked for there were instrumental in shaping him into the culinarian that he is today. During his time there, he met his wife Kat. They married in an art museum in Plano, TX in 2003, and 2 years later had their first child, Elizabeth. It was then that he started working at the largest hotel in Texas, the Gaylord Texan Hotel & Conference Center. After a year there, his family moved back to his hometown, Lubbock.
Chef White became employed at Lubbock Christian University in 2006, starting as a chef. He now holds the position of Chef Manager. Over the course of his career, Chef White as had the privilege of cooking for such distinguished individuals as General Colin Powell, President George W. Bush, Former Secretary of State Dr. Condoleezza Rice, Roger Staubach, Michael Irvin, Christian Castro, Josh Hamilton, Doris Roberts, Bob Goff, and Mark Lanier.
Chef White enjoys studying martial arts and kickboxing, spending time with his family and friends, and of course, playing in the kitchen.