San Antonio Chef Triumphs in International Tapas Competition

San Antonio Chef Triumphs in International Tapas Competition

A top-tier chef from San Antonio, Brian Randolph, has created a stir on the global culinary stage by securing an impressive third place in the esteemed Americas Tapas Competition held in Queretaro, Mexico. Culinary enthusiasts would be delighted to learn that Randolph is set to represent United States once again in the 8th Annual World Tapas Competition to be held in Valladolid, Spain this November.

A Culinary Feat Worth Celebrating

Randolph, the executive chef at the Hotel Valencia Riverwalk, was the sole representative from the United States in the Americas Tapas Competition that took place on September 22. Here, he emerged triumphant against 14 other accomplished chefs from North and South America.

Well-known for his work at Dorrego’s, an Argentina-inspired restaurant famed for its paella bar, Randolph didn’t impress the jury with paella this time around. His entry was a delectable cauliflower and smoked salmon croquette that he expertly crafted by puréeing and cooking the principal ingredients, moulding them into shape, and then breading and frying the final product.

Bringing the Glory Back Home

For those who wish to sample Randolph’s winning creation, Dorrego’s will be offering this commendable dish from the beginning of October. The restaurant, well-regarded for curing and smoking its own salmon, plans to serve the dish with in-house crème fraiche, pickled red onions, chives, and a balsamic reduction.

As part of his participation in the upcoming World Tapas Competition, Randolph will repeat the dish that won him third place in the Americas qualifier. However, the rules of the competition stipulate that each tapa cannot exceed a certain price (€1.80 or $1.90 in the U.S.) per unit and must be made in 25 minutes.

Next Stop: Spain

The World Tapas Competition will be held from November 11 to 13 in Spain. This esteemed event will feature a galaxy of Michelin-starred chefs, with the judging panel presided over by Chef Oriol Castro of the three-Michelin starred Barcelona restaurant Disfrutar.

Testifying to his experience, Randolph stated, “It was such an honor to represent the United States and Valencia Hotel Collection in the Americas Tapas Competition. I’m thrilled to be getting the opportunity to represent both again in the World Tapas Competition in November.” The competition offers an “artistic award” as well as a cash prize of €10,000, €5,000, or €2,500 to the three winners.

With a noteworthy accolade under his belt and an upcoming international competition on the horizon, San Antonio’s own Brian Randolph is further endorsing the city’s burgeoning reputation as a hotbed for culinary innovation and expertise on the world stage.