Chef Randy King
Author | Chef in the Wild
Chef Randy is a man of duel passions – cooking and hunting. As a chef Randy has worked at some of the
premier establishments in the west. King is currently a Corporate Chef for the JR Simplot Company and
helps to create recipes and products for the food service market. As a hunter King as hunted everything
from Caribou in Alaska to hogs in Florida. It is Randy’s passion for cooking and hunting that lead to the
publication of his book Chef in the Wild: Recipes and Reflections of a True Wilderness Chef in 2015.
King is a Certified Executive Chef with the American Culinary Federation and a graduate of Boise State
and Northwest Nazarene University. A father of three boys and a husband that gets in trouble for having
“dead things” on the counter King truly loves working and living in Idaho.