Randall Warder

Vice President of Restaurants

Vice President of Restaurants for Blau & Associates, Warder’s life long commitment to the restaurant industry began as a cook at the age of 14 in a local, family owned restaurant in Birmingham, Michigan. After graduating with degree in Business Administration at the University of Texas in Dallas, he took a position with Rosewood Hotels & Resorts at the prestigious Mansion on Turtle Creek in Dallas, rapidly ascending from line cook to Chef de Cuisine, overseeing all aspects of fine dining at the legendary hotel. Warder then began establishing himself as a proven leader and Chef in the hospitality industry, including roles as Executive Chef at the famed Red Sage Restaurant in Washington, DC, Executive Chef/Food & Beverage Director for Las Ventanas Al Paraiso, Executive Chef of the Inn of the Anasazi in Santa Fe, New Mexico, Director of Operations for Anasazi, Las Vegas, Director of Food & Beverage for the Ark Las Vegas Corporation, Vice President and Senior Consultant for Blau & Associates and Chief Concept Officer for Dallas-based Romano’s Macaroni Grill. In 2017, Warder re-joined the Blau & Associates team to oversee the growth of their expanding portfolio of restaurants, including Honey Salt, Andiron Steak & Sea, and Buddy V’s. Warder has committed his career to developing restaurant concepts that bring a sensibility to their respective marketplaces, firmly believing that the most important ingredients to the success of any operation are the quality of the people and the ingredients.
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Vice President of Restaurants for Blau & Associates, Warder’s life long commitment to the restaurant industry began as a cook at the age of 14 in a local, family owned restaurant in Birmingham, Michigan. After graduating with degree in Business Administration at the University of Texas in Dallas, he took a position with Rosewood Hotels & Resorts at the prestigious Mansion on Turtle Creek in Dallas, rapidly ascending from line cook to Chef de Cuisine, overseeing all aspects of fine dining at the legendary hotel.

Warder then began establishing himself as a proven leader and Chef in the hospitality industry, including roles as Executive Chef at the famed Red Sage Restaurant in Washington, DC, Executive Chef/Food & Beverage Director for Las Ventanas Al Paraiso, Executive Chef of the Inn of the Anasazi in Santa Fe, New Mexico, Director of Operations for Anasazi, Las Vegas, Director of Food & Beverage for the Ark Las Vegas Corporation, Vice President and Senior Consultant for Blau & Associates and Chief Concept Officer for Dallas-based Romano’s Macaroni Grill.

In 2017, Warder re-joined the Blau & Associates team to oversee the growth of their expanding portfolio of restaurants, including Honey Salt, Andiron Steak & Sea, and Buddy V’s. Warder has committed his career to developing restaurant concepts that bring a sensibility to their respective marketplaces, firmly believing that the most important ingredients to the success of any operation are the quality of the people and the ingredients.