Kitchen on San Marco’s executive chef, Ryan Randolph, was recently profiled at Jacksonville Restaurant Reviews by noted food writer Brittny Lowery. Please click here to enjoy the article.
Located in Jacksonville, Fla., Kitchen on San Marco features locally sourced and seasonal American dining. The restaurant is owned by Education Corporation of America which operates Virginia College in Jacksonville, along with 72 ground locations nationwide. Kitchen on San Marco supports Culinard, the Culinary Institute of Virginia College in Jacksonville, where a team of professional staff and chefs provide a teaching kitchen environment for culinary and pastry art students. Additional restaurant locations include Century Restaurant and Bar at the Tutwiler Hotel in Birmingham, Ala., Kitchen on Cary in Richmond, Va., and Kitchen on George in Mobile, Ala.
Kitchen on San Marco has made a name for itself after just two years in business. Since opening in April 2015, Kitchen on San Marco has been honored with multiple awards such as “Best Farm to Table Restaurant” as voted on by Jacksonville.com and Florida Times-Union readers in its “Bold City Best” contest, as well as being named “Best New Restaurant” by Folio Weekly in its annual “Best of Jax” awards. Additionally, Kitchen on San Marco was named one of Jacksonville’s Top 20 best restaurants by Jacksonville’s Fine Dining Examiner for its fresh seasonal cuisine and one of the Top 5 Best New Restaurants in Jacksonville. Kitchen on San Marco was also named a GastroFest Judge’s Choice Award winner 2016 and 2017.
Ryan Randolph, Executive Chef, discovered the value of sustainable living at an early age on his family’s farm in Sweetwater, Tenn. While a classically trained chef, Randolph is also a natural talent. He commits a significant amount of time to research and applies information about trending foods, crops and their growing seasons to what the regional foodie is craving. When you speak to him, you walk away knowing he is passionate about all things food. His menus represent the infusion of his education, experience under great chefs, southern heritage, local herbs and ingredients, and a keen eye for the fresh food arena. Chef Randolph is known as an advocate for supporting local farmers and preserving regional resources.
“Cooking is an expression of who I am…it is a two way process that is always changing, evolving and teaching me something that in turn, I can educate both my staff and guests about,” says Chef Randolph.