Randy Rucker, tenacity
Randy Rucker is passionate about food & wine and all that it inhabits. His drive to find the freshest ingredients and to uphold them so that their natural integrity is not lost is only one example of his dedication to his career and his craft. His respect for classic techniques and his quest to find new and exciting ways to re-introduce food is a story that can only be experienced through his cuisine.
His style is unique to Houston, upholding southern classics and integrating new and exciting techniques have made him one of the most exciting chefs to watch in the state of Texas. Randy credits is mom for getting him interested in the art of food and celebration and he knows without her he would not be the cook he is today. "Food is simply an interpretation of the moment or the season and should be taken seriously but having fun with your food is something everyone enjoys. I run my kitchens with the highest level of integrity and passion because without those two factors you have nothing!" Randy sources out the best and only the best from local and nationwide farmers and ranchers ensuring the guest the best possible experience.
Randy gained his respect for raw ingredients at fairly young stage in his career. Being exposed to some of the world's best products and surrounding him with people who have the same mentality that he believes in have shaped his philosophy about food and culture that he continues to share with others. Using modern techniques such as sous-vide (cooking under second closure) cooking, liquid nitrogen applications and the use of hydro-colloids has created a new avenue for discovery and exploration. Randy uses techniques that are unique to Houston and strives to expose new techniques to others because he believes that the more we know the more we can accomplish.
Randy's professional experience begin in Rhode Island where he attended Johnson & Wales University and then migrated west to what he says was the most defining moment in his career. Randy spent time in Big Sur and Napa working with chefs like Matt Millea, Thomas Keller and Craig Von Forester which developed his passion for raw ingredients such as artichokes, sea urchin and wild mushrooms, which would be delivered to the back door of the restaurants by the farmer or the forager. After a couple of years in California he returned to Houston and excepted a job as chef de cuisine for John Sheely at Riviera Grill in the Sam Houston Hotel (now the Alden) and spent time with Mark Cox as his sous chef at Mark's American Cuisine.
Randy then made the trip to the capital of Texas, Austin, to work as sous chef at Zoot Restaurant before making the move back to Houston to work with Tim Keating at Quattro at the Four Seasons Hotel. Randy has also been lucky enough to spend some time in some of the nation's best culinary kitchens such as Tru Restaurant in Chicago, Oceana Restaurant and Per Se in NYC and the Fat Duck in the United Kingdom. In December of 2005 Randy opened, laidback manor, with his hero and mother, Bootsie. At laidback manor, Randy acquired numerous awards and accolades from national press including Food Arts Magazine and the Wall Street Journal, and he was awarded best new chef, best chef and best new restaurant from many publications.
He joined the Cordua Group as corporate R&D chef in June of 2006 and recently started private supper club coined "tenacity". He is also acting as executive chef on a next new project, yet to be named, in the roaring midtown area of Houston focusing on local products from ranchers and farmers. He will be growing micro herbs and greens, radishes, tomatoes, chilis and various seasonal produce on site for his kitchen. The menu will boast a wide range of seafood applications such as ceviche and tiradito and will constantly evolve to ensure freshness and creativity.
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