Ed Randolph

Biography
Ed Randolph is the creative entrepreneurial force behind the successful Handsome Devil LLC a brand that delivers consistent traditional BBQ, offering exceptional food and beverage experiences for guests whether at their storefront or at a 100,000 person event. The founder and managing member of the New York-based company provides bold brand leadership with a clear sense of purpose, c...READ MORE

Ed Randolph is the creative entrepreneurial force behind the successful Handsome Devil LLC a brand that delivers consistent traditional BBQ, offering exceptional food and beverage experiences for guests whether at their storefront or at a 100,000 person event. The founder and managing member of the New York-based company provides bold brand leadership with a clear sense of purpose, combined with a high level of enthusiasm to deliver products that are well-received by consumers, investors, and the industry alike. The company’s future in hospitality includes ground-up development, historic-adaptive re-use, acquisitions and third-party management. These outlets can offer amazing food-service operations that function as independent restaurants, and are built for both traveling guests and the people who live and work in these cities, resulting in opportunities to positively impact those communities.

The Handsome Devil brand has been a huge success. In a short amount of time we have taken a startup company to multi state BBQ championship award winner to feature vendor at the Memphis in May World BBQ championships. In addition Handsome Devil has been named the feature BBQ vendor for the NYC Beer, Bourbon & BBQ festival and the exclusive caterer for the NY Air Show.

Mr. Randolph is a lifelong resident of the Hudson Valley, born and raised, his commitment to showcase what the area has to offer is overshadowed only by his ambition and hustle to succeed. Ed’s culinary background started like most, observing and learning in the kitchen from his grandmother and mother. 

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More about Ed Randolph
What is your favorite restaurant in NYC? Tough to pick only one but if I had too it would be Rubirosa in Little Italy. Was the first place my daughters experienced a NY pizza. Will never forget the smiles on their faces. Close second is Bowery Meat Company, fantastic stuff from Chef Capon and the staff. Yellow fin poke and a grilled NY strip with shallots. Top dollar. What is your ultimate meal? For me it's not what I am eating but who I am eating with. From tapas to T-bones they are all great, being able to share that experience with other and make memories is what makes it ultimate. Enjoy cooking with my daughters (Lily & Emma), to share my passion with them is rewarding. What three things are always in your pantry? My base rub (paprika, garlic, sugar, S&P), cookies and rum. If you weren't a chef, what would you be? I have an economics and accounting degree so I don't know maybe an accountant or COO. From light bulbs to tax returns something to keep me busy. What is the best advice you have ever been given, and from whom? "You will never do that." That I was crazy, pursuing a dream. That luck was the reason for our success. There are plenty of people who don't have the ambition or motivation and will try to put you down. There is only one person who limits you and that is yourself. Regardless of what you want to do or be, do it with 100% effort. I don't believe in luck. I hustle, hard work and ambition are my luck.
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The base to my BBQ rubs that has won us state bbq championship awards in 6 states.

2 parts paprika
1 part granulated garlic
1 part onion powder
1 part turbinado sugar
1/2 part salt
1/2 part pepper
1/4 part cayenne

Depending on what is hitting the smoker we will add different items to the base.