Randy MacDonald, CEC
Consultant

Over thirty years ago Chef Randy MacDonald decided that he’d had enough of the freezing, cold winters and scorching summers he had been subjected to during his years as a machinist in the mills near Pittsburgh, Pennsylvania. He had visited beautiful South Carolina once as a kid and knew it would be a great place to start a new career as a chef. He attended culinary school at Johnson & Wales in Charleston and developed a diverse culinary, leadership and management skill set in the years that followed. Chef Randy's culinary resume includes the award-winning Charleston Place Hotel, Kiawah Island Resort and the Harbor Hilton, as well as Lansdowne Resort in Washington D.C. and the Hotel Hershey in Hershey, Pennsylvania. Additionally, he was part owner of a 19th century Victorian home & restaurant in Kentucky.

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Most recently, Chef Randy spent fourteen years as the Executive Chef of Seabrook Island Club on beautiful Seabrook Island, South Carolina, and is currently the Executive Chef of the new Daniel Island Yacht Club in Charleston. What Randy brings to Tandem Club Partners are his “10,000 hours” of culinary leadership and management, plus a career-long commitment to learning and expanding his culinary repertoire.

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Having a passion for teaching and coaching, Chef Randy was excited to join Tandem, in hopes of putting his experience to work in ways to help other culinarians and industry leaders grow in their current positions. Chef Randy is a Certified Executive Chef, a designation acquired from the American Culinary Federation. He resides in Charleston, South Carolina with his wife and two children.