Chef Randy Berryhill
Chef Berryhill has more than 25 years of professional cooking experience. But his love for culinary arts dates back to his childhood, while growing up in a single -parent household in one of Indianapolis's roughest neighborhoods, the Haughville Community.
Berryhill, who was the second youngest kids in the house, watched his hard working mother prepare meals when she found time between her two jobs. Young, but mature, Berryhill cooked his first meal at the tender age of four. "I cooked scrambled eggs and bolongna," the chef said. It was at the age of eight when he prepared his first dinner. As his mother tried to catch a quick nap before heading out to her second job, Berryhill went to the kitcen, opened the refrigerator, and took out a package of uncooked liver. That night, he prepared liver and onions, greenbeans, mashed potatoes, and biscuits. "I watched (my mom) enough to see how she did it, Berryhill said." At the time, cooking was just another chore. But it was later in life that Berryhill learned to appreciate cooking as an art.
His first professional job was a cook, while serving in the Army Reserves. Years later, Berryhill entered Johnson & Wells Culinary School. He's been fortunate enough to work for some of the finest restaurants, country clubs, hotels, and catering companies in and around Indianapolis. He's held distinguished postitions as Restaurant Chef, Banquet Chef, and Execuive Chef. Throughout his professional career, Berryhill developed several sauces and seasonings, leading to the creation of "Berryhill Blends," an assortment of different dry rub combinations. He also offers a signature Peach Barbecue Sauce. In
October of 2009, the chef established Berryhill's Culinary Productions, LLC, offering services such as catering, cooking lessons, cookbooks, cooking demonstrations, and on-site personal chef duty.