Chef Rudy Rudolph presides over the kitchen, and boasts impressive credentials that include two top-ten finishes in the World Food Championships – top ten in the seafood category in 2016 and top ten in the chef category in 2017; the only competitor to have back-to-back top ten rankings – and honorary membership in the James Beard Foundation and Best Chefs of America.
Chef Rudy is well known in Baldwin, Mobile and Escambia Counties having served as Executive Chef at Classic City Catering, Pensacola, FL.; Sous Chef at Jackson’s Steakhouse, Pensacola, FL. and as Executive Chef, Sunset Cork Room, Gulf Shores, AL. Rudy’s credentials include top 10 seafood competitor in the 2016 World Food Championships; runner up Best Chef in Alabama, 2012; Honorary member of the James Beard Foundation, 2011- to present; and Best Chefs of America 2009 – 2015.
Rudy serves on the Board of Directors of Slow Food Gulf Coast and is President of Four Blades of Grass. Slow Foods works to foster greater access to healthy, sustainable and local foods through awareness, education and supporting our local producers by fostering greater access to healthy, sustainable and local foods that are clean, fair and humane; creating greater awareness and education about local food and the ability to grow one’s own food; providing support to the local/regional farmers, food artisans and local co-ops, grocers and farmer’s markets; and championing local food as a worthy cause – badge of honor, brand and sense of pride. Four Blades of Grass is a 501(c)(3) organization fighting to end hunger in our own communities.
Photo courtesy of Gulf Coast Media.