Chef Instructor Randy Williams (left) is a Florida native whose father’s military tours, including one at The White House, gave him half a dozen home grounds. He has a degree in Business Administration and a degree in Hospitality and Tourism Management from the College of Charleston. He has worked at Kiawah’s prestigious Cassique private club, training under consulting chef Tom Colicchio of the Craft Restaurant Restaurant Group, and at Charleston’s Cypress restaurant, working under executive chef Craig Deihl. Chef Williams opened the cooking school at the nationally renowned Zero George Street boutique hotel and subsequently became the opening chef for Zero George Café. He became an adjunct instructor at the CIC in 2010 and a full-time Chef Instructor in the fall of 2014.
Chef Instructor Joe Branton (right) is a native of the South Carolina Lowcountry. He cut his teeth in the farm part of farm to table. He has a dual degree in English and History from Clemson University, where he cut his teeth on the kitchen part of the table. Chef Branton subsequently worked in Charlotte and Colorado, reaching the position of Kitchen Manager at The Crested Butte Ski Resort. Returning to the Lowcountry, he received a degree in culinary arts from the CIC and was active in the school’s culinary teams and the Charleston chapter of the American Culinary Federation. Representing CIC in the national San Pellegrino Almost Famous Chef competition, Chef Branton brought home The People’s Choice Award. He became an adjunct instructor at the CIC in 2010 and a full-time Chef Instructor in the fall of 2014.