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Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA’s oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to

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Joe Randall

Chef Joe Randall’s Cooking School

A native of Pennsylvania, Joe Randall realized while stationed in Albany, Georgia, in 1963, that there was something special about Southern food. After leaving the Air Force, Randall spent much of the 1960s working in restaurants. Since then, Randall has served as executive chef at the Cloister Restaurant in Buffalo, New York, and the Fishmarket in Baltimore.

Along with Toni Tipton-Martin, he is the author of the A Taste of Heritage Cookbook, an homage to African American culinary achievement. He has served as faculty at four schools, including the Savannah College of Art and Design. In 2000 he opened Chef Joe Randall’s Cooking School in Savannah, devoted to the preaching the “gospel of authentic Southern cuisine to all comers.”

Date of interview:
2005-03-09 00:00

Orlando Montoya, Friend of the SFA


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Other Project Interviews



The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.


Alex Raij Txikito

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