DIRECTOR OF OPERATIONS / CORPORATE CHEF
Randy has been our Corporate Chef and Director of Operations at Fremin's Restaurant group since May of 1999. He has over 42 plus years of foodservice experience in hotel, healthcare, restaurant ownership, foodservice sales and now multi unit establishments. Randy is on LRA State Board of Directors and is an active member of the local LRA Bayou Chapter. He is also member of the Chef John Folse Culinary Institute Advisory committee, local Knights of Columbus, and Thibodaux Volunteer Fire Department.
Kevin was born and raised along the banks of Bayou Lafourche in Labadieville, Louisiana. Growing up surrounded by a family of great cooks as well as 4-H competitions led Kevin into a career in the culinary industry. His passion, creativity, and taste buds, along with his love of making great food to please others, are what have kept him in this business. The abundance of seafood and wildlife, as well as the quality produce in this area drives his desire to create and satisfy others with his elegant twist on Cajun and southern favorites to create a modern take on New American cuisine.
While making personal relationships and staying connected to the heartbeat of the industry, Kevin has competed in numerous competitions and placed 2nd in the state in the Louisiana Seafood cook-off in 2012, as well as helped Fremin’s win countless awards and recognition over the years. Kevin helps out with numerous civic and local organizations including two of his favorites, the LRA Bayou Chapter, and the Big Boy Cook-off.
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