About Chef Randolphe
Chef Randolphe: From Puddles to Purpose
My culinary journey began humbly amid suds and steam. While pursuing a bachelor's degree in Chemistry at college—eyeing a future in Biomolecular Engineering—the unexpected arrival of my son changed everything. I took a night job as a dishwasher to make ends meet. Standing in puddles in the kitchen's back corner, I was captivated by the line cooks: their camaraderie, the roaring flames, laughter amid chaos, lightning speed, precision, and skill. That's when the fire ignited in me—I knew I wanted to be one of them.
I started small, garnishing plates with kale back when it was barely considered edible, then climbed to line cook. Earning my International Certificate of Culinary Arts from the International School of Culinary Arts and Hotel Management in Quezon City, Philippines, I returned to Guam. There, I trained under Worldchef Certified Master Chef Peter Duenas for years, absorbing the core of my style and craft before stepping out as an Executive Chef.
The hotel industry honed my edges, but my big move to Los Angeles opened new doors. I joined the launch team for Starbucks' inaugural (and now-defunct) restaurant concept, La Boulange. My proudest achievement followed: opening and managing the kitchen at The Cheesecake Factory in Santa Monica. As the third-highest revenue generator among 194 locations, it pulled in approximately $14 million annually. Leading a team of over 30 sharpened my operational expertise and business acumen.
Yet, the corporate grind's relentless hours eroded my family life and well-being, taking a toll on my physical health through stress, irregular eating, and burnout. I stepped away for a couple of years to travel, reflect, and rediscover balance. During this time, I embarked on a profound personal health journey—experimenting with nutrient-dense, whole-food diets, exploring mindfulness practices, and studying the science of nutrition rooted in my chemistry background. Returning to LA renewed, my experiences in profit-driven kitchens sparked a passion for wellness: embracing regenerative farming, conscious eating, anti-inflammatory ingredients, and holistic lifestyle choices that nourish both body and mind.
This wellness awakening led me to Greenleaf Chopshop, a health-focused concept emphasizing fresh, organic chop salads and clean proteins. There, I became the go-to "fix-it" chef—reviving underperforming locations by overhauling menus with superfoods like quinoa, kale, and turmeric; streamlining systems to prioritize food safety and sustainability; boosting profitability through waste-reducing practices; and retraining staff on mindful preparation techniques that preserve nutritional integrity.
The Madera Group noticed, responsible for concepts such as Gracias Madre and Toca Madera, they recruited me to open Tocaya Organica venues in UTC La Jolla and Downtown San Diego, while supporting their other locations. Again, I excelled at troubleshooting and training. Seeing the pattern, I founded Sohei LLC Culinary Consulting to be my own solution provider, specializing in wellness-integrated solutions.
Through it all, I've witnessed the food industry's many faces—from high-volume corporate kitchens to health-focused innovations. My personal health journey has shown me food's devolution and its healing power. I'm a passionate advocate for clean eating, sustainable practices, freedom of choice, and above all, peace and balance.
"The body is the only way through which we can experience life, and as such, it should be our highest priority to care for and maintain it."
—Chef Randolphe
Today, through Sohei LLC, I help restaurants thrive with proven systems, sustainable strategies, operational fixes, and wellness-driven menu designs that enhance guest health without sacrificing flavor or profitability.
