Since attending The Culinary Institute, Hyde Park, New York, Studio’s new Sous Chef Robert Rando’s culinary career trajectory started when he worked at various starting positions at Relais & Châteaux Toppers at The Wauwinet hotel in Nantucket, Massachusetts. Then it was on to New York City’s Eataly and positions at Mario Batali’s former Lupa Osteria Romana, also in Manhattan. From there, Rando gained the job as saucier chef de partie and then sous chef at famed Relais & Châteaux Castle Hill Inn, Newport, Rhode Island, and most recently he returned to Toppers as sous chef and then chef de cuisine.
Rando has left the East Coast to bring his years of high-end luxury dining experience to the West Coast, where he will be in the kitchen of Studio, working in collaboration with Chef de Cuisine Benjamin Martinek at this luxurious signature restaurant perched bluffside over the Pacific. Rando will be an important part of the team that creates Studio’s à la carte menus, much-loved tasting menus, special wine dinners and private dinners at the Chef’s Table – all featuring exquisite French cuisine inspired by local purveyors and markets, as well as Studio’s expansive garden. Rando says he “is particularly excited to be cooking with diverse seasonal Southern California ingredients in such a stunning ocean setting.”