Dorothy was onto something when she said “there’s no place like home!”. Those famous words have never been more true in chef Chelven Randolph’s life as he returns for his second tour of kitchen duty alongside restaurateur Craig Neubecker. 

Previously the sous chef at Zebra’s Bistro & Wine Bar, Randolph has taken over the reins at Nosh & Grog following successful stints as sous chef within chefs Ken Oringer and Jamie Bissonnette’s JK Restaurant Group, including time at Little Donkey in Cambridge and Coppa in the South End. Following those ventures, Randolph briefly left the restaurant industry, working as a culinary expert and product developer for the Ninja company, designing air fryers and other small kitchen appliances.

In 2020, he returned to the service industry by reviving his private catering business and starting his pop up restaurant concept, Southern AvantGarden. Part history lesson, part culinary artistry, Southern AvantGarden tells the story and rich culinary history of the African diaspora through the eyes of an African descendent raised in northern New England.

Now back with a whole new set of tools in his arsenal, chef Randolph is excited to not just continue the high standard of quality, creative and yet approachable fare at Nosh, he’s ready to redefine it. Working almost exclusively with local farmers, purveyors, and vendors, he’s helping to lay the foundation for something truly special and unique. A place that’s always been home.

Outside of the kitchen, Randolph is a father first. His son & daughter, Anderson and Carlinda, are not only regulars at the restaurant, they’re practically pseudo employees.