Randy Waidner


Corporate Executive Chef, Gibsons Restaurant Group

Randy Waidner, a Chicago native, joined the legendary culinary team at Gibsons Restaurant Group as Corporate Executive Chef in 2006. Gibsons Restaurant Group operates 12 locally and nationally renowned restaurants including: Gibsons Bar & Steakhouse (Chicago, Rosemont & Oak Brook), Hugo’s Frog Bar & Fish House (Chicago and Naperville), Hugo’s Frog Bar & Chop House at Rivers Casino, Quartino Ristorante & Wine Bar, LUXBAR, ChiSox Bar & Grill, Ralph Lauren’s RL Restaurant in Chicago and The Polo Bar in New York, and The BOATHOUSE in Orlando. Waidner’s unsurpassed dedication to quality and service has made these restaurants some of the nation’s finest. Waidner was instrumental in securing the group’s certification of USDA Gibsons Prime Angus Beef. Gibsons Restaurant Group is the only restaurant group in the nation to be awarded its own USDA certification. Gibsons Bar & Steakhouse was named the number one steakhouse in Chicago by ZAGAT in 2013, and by Eater Chicago and Chicago Reader in 2014. Additionally, Gibsons was voted Best Steak in the country, by The Munchies: People’s Choice Food Awards in 2015.

Prior to becoming a part of the Gibsons team, Waidner acted as Executive Chef for Weber® Grill, overseeing several locations, including their flagship store in Chicago. Waidner is experienced in judging culinary competitions and is a certified Kansas City Barbecue Society judge. Waidner is an active member of the ACF (American Culinary Federation) as a part of the “Windy City Professional Culinarians” chapter. He holds the certification level of Certified Executive Chef (C.E.C.). In 2005 Chef Waidner was named ACF Chapter Chef of the Year.