Partners
Randy Brand is Vice President of Osteria Via Stato, Pizzeria Via Stato, Nacional 27, M Burger and Tru.
Randy did not just choose the restaurant hospitality business, he was born into it. His parents had a small family owned resort in northern Minnesota and Randy was raised serving regular guests that returned every summer.
Upon graduating from the University of Denver with a Hotel & Restaurant Management degree in 1989, Randy joined the team at Stouffer Hotels & Resorts. There he learned the operations of multiple departments as he developed his management skills. In 1997, Randy had the opportunity to open a restaurant in San Francisco and could not pass up the chance to work in a great restaurant city. After a couple of years and the birth of his first child Randy and his wife were looking to move away from San Francisco. Randy liked what he saw of Lettuce Entertain You when he visited the National Restaurant Show.
Two short years later, Randy moved to Chicago to work for Lettuce Entertain You at Nacional 27. He worked alongside a great team and was impressed with their standards and commitment to training. He also offered support to Ben Pao, where he learned more in-depth kitchen and operating systems.
In 2001, Randy was asked to supervise Petterino’s shortly after it opened. It was here that Randy had one-on-one experience with Rich and began to truly understand the standards and ideals that Rich has for Lettuce and its employees. Rich inspired him to manage the restaurant and support the Petterino’s team all while maintaining Lettuce standards.
In 2002, Randy was also asked to supervise Papagus Chicago, where he worked with Kevin Brown on the menu direction and food quality. Then Osteria Via Stato, an Italian restaurant with “soul” was opened in the Papagus Chicago space in November 2004. During this project, Randy joined forces with Scott Barton, a relationship that would prove to be successful time and time again. Together in October 2007, Randy and Scott opened Pizzeria Via Stato that was inspired by the seasonal, well executed “perfect bite” of pizza Randy, Scott and Rich experienced while in Rome.
The next couple of years were incredibly busy for Randy. In late 2008 the economy shifted gears and guests were notably more budget conscious. Randy saw this new demand for affordable quality food and with Scott and Chef Partner, Tim Hockett, began the creation of a “simple, yet delicious burger.” In March of 2010, M Burger launched its first location, followed closely by a second location in August 2010. Due to its success M Burger opened its third location in October 2011 and a fourth is slated to open in November, 2011.
Rich and Kevin soon sought Randy’s expertise outside of operations whey they saw he could successfully manage the construction of new store locations. In September, 2010, Randy was asked to oversee the construction of Paris Club – his first restaurant project breaking into a new Lettuce division. He worked closely with R.J. and Jerrod Melman on Paris Club which opened in February, 2011. Randy never skipped a beat and immediately began construction on Studio Paris, the upstairs night club to Paris Club that opened its doors in June, 2011. During this time Randy also oversaw the construction of Tokio Pub, a new casual Asian restaurant that opened in May, 2011. Naturally a curious person, Randy has enjoyed this experience working with new divisions saying, “This is a great opportunity to broaden my horizons and learn and work with so many different people and fresh ideas.”
Though Randy’s position has expanded to include construction management for new Lettuce projects, he continues to be a daily operator at Osteria Via Stato, Pizzeria Via Stato, Nacional 27, M Burger and Tru. Randy is inspired by the people around him who have such passion towards a focused concept. He is constantly reminded that hard work while having fun is why he joined the restaurant business.
At this point in his career Randy continuously works on the food his restaurants serve, “it all goes back to the food, if it’s not good – it’s not worth doing.” He also strives to enable his team to develop as individuals, “My job is to provide opportunities for people to grow. Nothing would please me more than to know that this team – this restaurant – has allowed people to provide for their family and themselves.”
Randy enjoys spending time with his wife, Heidi, and their three daughters, Ally, Caroline and Claire. He feels very fortunate to have his position at Lettuce and his beautiful family.
Randy did not just choose the restaurant hospitality business, he was born into it. His parents had a small family owned resort in northern Minnesota and Randy was raised serving regular guests that returned every summer.
Upon graduating from the University of Denver with a Hotel & Restaurant Management degree in 1989, Randy joined the team at Stouffer Hotels & Resorts. There he learned the operations of multiple departments as he developed his management skills. In 1997, Randy had the opportunity to open a restaurant in San Francisco and could not pass up the chance to work in a great restaurant city. After a couple of years and the birth of his first child Randy and his wife were looking to move away from San Francisco. Randy liked what he saw of Lettuce Entertain You when he visited the National Restaurant Show.
Two short years later, Randy moved to Chicago to work for Lettuce Entertain You at Nacional 27. He worked alongside a great team and was impressed with their standards and commitment to training. He also offered support to Ben Pao, where he learned more in-depth kitchen and operating systems.
In 2001, Randy was asked to supervise Petterino’s shortly after it opened. It was here that Randy had one-on-one experience with Rich and began to truly understand the standards and ideals that Rich has for Lettuce and its employees. Rich inspired him to manage the restaurant and support the Petterino’s team all while maintaining Lettuce standards.
In 2002, Randy was also asked to supervise Papagus Chicago, where he worked with Kevin Brown on the menu direction and food quality. Then Osteria Via Stato, an Italian restaurant with “soul” was opened in the Papagus Chicago space in November 2004. During this project, Randy joined forces with Scott Barton, a relationship that would prove to be successful time and time again. Together in October 2007, Randy and Scott opened Pizzeria Via Stato that was inspired by the seasonal, well executed “perfect bite” of pizza Randy, Scott and Rich experienced while in Rome.
The next couple of years were incredibly busy for Randy. In late 2008 the economy shifted gears and guests were notably more budget conscious. Randy saw this new demand for affordable quality food and with Scott and Chef Partner, Tim Hockett, began the creation of a “simple, yet delicious burger.” In March of 2010, M Burger launched its first location, followed closely by a second location in August 2010. Due to its success M Burger opened its third location in October 2011 and a fourth is slated to open in November, 2011.
Rich and Kevin soon sought Randy’s expertise outside of operations whey they saw he could successfully manage the construction of new store locations. In September, 2010, Randy was asked to oversee the construction of Paris Club – his first restaurant project breaking into a new Lettuce division. He worked closely with R.J. and Jerrod Melman on Paris Club which opened in February, 2011. Randy never skipped a beat and immediately began construction on Studio Paris, the upstairs night club to Paris Club that opened its doors in June, 2011. During this time Randy also oversaw the construction of Tokio Pub, a new casual Asian restaurant that opened in May, 2011. Naturally a curious person, Randy has enjoyed this experience working with new divisions saying, “This is a great opportunity to broaden my horizons and learn and work with so many different people and fresh ideas.”
Though Randy’s position has expanded to include construction management for new Lettuce projects, he continues to be a daily operator at Osteria Via Stato, Pizzeria Via Stato, Nacional 27, M Burger and Tru. Randy is inspired by the people around him who have such passion towards a focused concept. He is constantly reminded that hard work while having fun is why he joined the restaurant business.
At this point in his career Randy continuously works on the food his restaurants serve, “it all goes back to the food, if it’s not good – it’s not worth doing.” He also strives to enable his team to develop as individuals, “My job is to provide opportunities for people to grow. Nothing would please me more than to know that this team – this restaurant – has allowed people to provide for their family and themselves.”
Randy enjoys spending time with his wife, Heidi, and their three daughters, Ally, Caroline and Claire. He feels very fortunate to have his position at Lettuce and his beautiful family.