COMPETITOR

Rudy's pack

HEAD COOK: Rudy Rudolph

COMPETITION: World Chef Championship

Within over 25 years in professional kitchens it's not much that I haven't experienced! Where to begin, hmmm. It started in a bar in Richmond, Va. I was 20years olds and head of security in a night club in a hotel and I would raid the kitchen walk-in and make breakfast at 4am during cleanup for the bar staff, and one of the bar tenders was a Chef moonlighting for extra cash. He pulled me aside and said dude you should really think about doing this for a living, I thought about it and jumped in with both feet. 3000 classroom hours and 6000 work hours later in 2 1/2 years , I had my first kitchen, Coyote Cafe four star review from local dining guide and multiple award wining dishes. Moved around Richmond scene then got divorced and needed a change, came to Gulf Shores, Al/Pensacola,Fl for vacation and never left ! I opened 11 restaurants with various owner groups until finding a home at the Sunset Cork Room in 2004. We became the first in South Baldwin County to make Wine Spectator List of best Restaurants. Was the first Farm to Table Restaurant on the coast. Won numerous local accolades and have participated in the Alabama Festival of Flavor as celebrity Chef. I was finalist in the Best Chef of Alabama competition at Wind Creek Casino. Wine dinners with the best wine makers in the US , Gary Pizzoni , Mac from Vision Cellars etc. wanted to come to the beach and hang out and eat and drink, crazy! But I wanted to do more, I wanted to give back, I wanted to make a difference! So I co-created with my partner in all things, Sandy Veilleux Four Blades of Grass, a grass roots effort to end hunger on the gulf coast. We work with local farmers and donors to supplement back pack programs and develop summer feeding programs for children. I also teach Cooking Matters classes with Escambia health department , and am in the Chef move to schools program initiated by Michelle Obama. Wanting to do more community building work, I left the Sunset Cork Room after 10 years , Starting Harvest Fresh Affairs Catering, and currently am Chef de Cuisine at Classic City Catering, Focusing on local fresh ingredients , just as I do also as a board member of Slow Foods Gulf Coast, and our efforts with SNAP subsidies at the Palafox Market and A Community Cooks event that recently won a mention as best food event by Best of The Bay. I am humbled to have received an honorary James Beard Foundation membership because of my years of service ,accomplishments ,and efforts in my community. So, that's a synopsis of the last 25 years, help me fill in the next 25