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Randy Burns

Fort Saskatchewan, Alberta, Canada

Consultant Chef at E.C.C.


Basic Training and initial experience in large hotels across Canada, (Sask. Man, Ont.), including Sheraton, Holiday Inn, Radisson, Westin, and The King Edward in Toronto. Left Canada in 1988 and worked in several high end hotels and award winning restaurants in Bahamas, Cayman Islands, New Zealand, B.V.I. and St. Kitt's, returned to Canada in 2009 to work at an Exploration Camp in the Arctic Circle, presently in the oilsands of Northern Alberta. I've always enjoyed planning and producing "Gala Dinners", International Wine & Food Society, Chaine des Rotisseurs, Fund raisers, "Dinner of the Decade", (Ritz Carlton, Grand Cayman 2006), etc. "Grand Openings", renovations and "Re-openings" have been a constant challenge throughout my career, including the renovations and very successful "Grand Openings" of two of my own restaurants, "Eclipse, Eclectic Culinary Delights & Moonshine", Tortola, B.V.I., Sept. 1999-April, 2003, and "Agave Grill", Grand Cayman,May, 2007 - June, 2008. Along with some consulting work I was also Bar Manager, "Santiago's", Restaurant and Cantina, Grand Cayman, (1990-1991), and a Sales Representative for "Island Supply", part of The Jacques Scott group of companies on Grand Cayman, (2003-2005). These experiences and travels have given me a broad perspective on both, aspects of cooking and cuisines, and insights into people, cultures and service,


Fort Saskatchewan, Alberta, Canada