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Chef Randy's Bio

Our resident Chef Randy Wyche continues to build our reputation of using locally-grown ingredients, creative menus and wonderful flavors.

Chef Randy has been in the culinary and restaurant field for over 25 years. He completed his formal training through the American Culinary Federation’s apprenticeship program in Pennsylvania and later attended Le Cordon Bleu in London. Over his career, he has worked in Bermuda, Baltimore, and Washington, DC. He has also experience in the Shenandoah Valley as chef at the River’d Inn in Woodstock, where he also opened his own business IN – A – PICKLE, which featured lunch and dinner as well as a shop selling homemade pickles, condiments, and artisan breads. Before coming to Garth Newel, he designed the kitchen, menus, and systems for Micho’s Restaurant in Reisterstown, MD and Haydn’s on Pine in Harrisburg, PA.


Chef Randy has teaching experience including classes at Harrisburg Area Community College and numerous cooking seminars.

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