Chef Showdown | Season 4 – Meet The Winning Chef: Randy Bennett | Topgolf

Chef Showdown | Season 4 – Meet The Winning Chef: Randy Bennett | Topgolf


– So we’re back here in the
kitchen with Chef Randy, and he’s the winner of
Chef Showdown season four. What was the inspiration
for your dish, dos tacos? – Phoenix is kind of known for its heat, but it’s kinda coming into its own when it comes to the culinary scene. It’s definitely a very diverse landscape. Phoenix is definitely a good place to have the influences for tacos. There’s plenty of spots all over town. I love street tacos. I have a year-and-a-half-old dog. His name’s Sherman. He’s a big, fluffy teddy bear. He’s kind of my partner-in-crime. I like to go hiking. It’s a good escape from being right in the middle of the city. It’s nice to just step away and kind of disconnect
from the hustle and bustle. Growing up, helping cook in the kitchen has contributed to my thought process and how I think about food now. – Randy’s a sous chef here
at our Glendale venue. He’s very passionate about what he does, and he has a great focus
and attention to detail. – I think my favorite
thing about being a chef is the family that comes along with it. Winning the Chef Showdown feels awesome. It was really surreal to be out there with a bunch of other
really talented chefs, and get their thought
processes behind food. – Chef Showdown is how we
highlight our chefs in the field and showcase that we have some amazing culinary talent out there. The love in every single component that he puts out is amazing. Randy’s dish is a whimsical
play on some tacos. – I wanted to celebrate the edgy spirit that we look for here at Topgolf. Play it safe with one, and then
take a risk with the other. – [Seve] So there’s two tacos
that you can choose from. We have our smoked chicken
that we smoke in-house, and then a 12-hour marinated skirt steak. – [Randy] Get the best of both worlds. – [Seve] We’ve got a really house slaw with a little chipotle aioli. – [Randy] Go ahead and mix this up. – Yeah.
– Good, even coat. – You’re taking a corn wheat tortilla. Great, now we go straight
into the protein. You’ve got some nice, hot steak here. I’ve got the chicken. And a nice touch of our
fresh grape tomato pico, which has got a nice
combination of grape tomatoes. – The onion should just be
a little bit of an addition. – The jalapenos could be a little hot. Cilantro. Fresh lime juice. We’re adding some queso fresco to that. You’ve got a nice avocado tomatillos salsa with a little roasted tomatillos, some avocado, and some garlic. Got a lime crema. – We’re gonna add just a
little bit of sour cream. – [Seve] A little sour cream. – [Randy] Add a little bit of lime juice. We’re just gonna hit it
with a touch of salt. – [Seve] Looks great. – Alright, we’ve got some lime crema. It’s really pretty how they cross, right?
– It really is. Let’s get these on the plate, and a little bit of a
fresh-squeezed lime at the end brings that together quite nicely. – Cheers. – Love it. Might be a bit messy. It’s a lot of flavors there. With these tacos, we added
two amazing margaritas. One is a citrus pomegranate margarita. The orange and the lime bring
out the nice citrus notes and compliment these tacos extremely well. And then, of course, the next one is our classic Topgolf margarita. It’s light, refreshing, and
what goes better with tacos? – Sounds like a win-win to me. – Nicely done, chef. – Thank you, chef. – [Seve] It was a great
combination for us to be able to not only showcase our culinary talents, but the mixology experts
that we have in the field. – [Randy] I think fresh
ingredients are important because that translates
to the dining experience. – One of the most important things for us is to make sure that we’re
doing everything we can to delight our guests. So come on out to any
Topgolf location near you! Have some tacos, have some margaritas. We’ll see you there.

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