Hotel Valencia Riverwalk announces that Brian Randolph is now leading the hotel’s culinary operations as Executive Chef. Randolph is rejoining Hotel Valencia Riverwalk, as he previously served as Director of Food and Beverage for the hotel from 2019 to 2021. As Executive Chef, he is responsible for the menus for the hotel’s Dorrego’s and Naranja restaurants, as well as catering for meetings, banquets and special events, and in-room dining service.
“We are very excited to announce that Brian has rejoined Hotel Valencia Riverwalk as Executive Chef,” said General Manager Safet Dokara. “He brings a diverse skill set and distinctive perspective to our F&B operations, and will take our culinary offerings to a new level.
“In addition, Chef Randolph has an in-depth understanding of what it means for Dorrego’s to be an Argentinean-inspired restaurant, as he has spent time in Buenos Aires, Argentina, where he learned firsthand about the country’s cuisine and culinary heritage. His appreciation of the distinctive flavors and dishes of Argentina is reflected in the mark he is making on the menus of Dorrego’s and Naranja.”
Randolph’s diverse culinary background began at age 13 in his mother’s German restaurant in Boerne, Texas, where he learned how to execute family recipes from scratch. He first trained under Executive Chef Jose Jimenez at Tapatio Springs Hill Country Resort. He then worked in the kitchens at Romano’s Macaroni Grill, L’Etoile, La Cantera’s Francesa’s at Sunset and Biga on the Banks. He also served as Chef de Cuisine for Christopher’s World Grille in Bryan-College Station and as Executive Chef for Boudro’s on the San Antonio River Walk. In addition, he served as Director of Food and Beverage for Marriott and the Sheraton Gunter Hotel. For the past two years, Randolph has worked as a restaurant and hotel consultant.
