Smokin’ Carnivore, Randy Kellett, is a professionally trained, Red Seal Chef; a graduate of George Brown College, 1975.  He has over 35 years of experience in the food industry working a cross between fine dining and volume catering.  After having apprenticed at The Harbour Castle Hilton and Prince Hotels, he then spent the next 10 years as Sous-Chef and Executive Chef in some of the finer hotels in Ontario and Quebec.  A loving father and family man, he then sought stability and work/life balance by pursuing his culinary passion within the federal government. Now “retired”, he finds that he cannot stay away from the grill.  On the hunt for a new culinary adventure, he pursued the tantalizing flavours of smoked meat, which he is eager to share with you.