About the Team
Randy Miller, Executive Chef
Originally from San Luis Obispo, California, Chef Randy Miller began cooking alongside his grandparents at a very young age. His first taste of the restaurant industry was as a dishwasher and prep cook, but was quickly promoted to a line cook position within one short month. After graduating from High School in Paso Robles, he dedicated himself to diversifying his culinary knowledge; at one point working day shifts at a Japanese restaurant, and dinner shifts at a Cajun and Creole restaurant. To further his education, Randy attended Cuesta College to study Business while working as a Sous Chef at several other restaurants on the Central Coast.
In 1999 Chef Randy was accepted into Le Cordon Bleu Culinary Academy where he attended school in both Paris and London. In Paris, he started his certification in cuisine and ranked first in his class while studying under the President of Chefs at Le Cordon Bleu himself, Yann Barraud. While in France, Chef Miller also had the opportunity to work with Three Michelin Star Master Chef Bernard Pacaud at his world renowned restaurant L’Ambroisie, voted the 22nd Best Restaurant in the world by Restaurant Magazine, at that time. In London, Randy graduated and received Le Grand Diplome in Pastry and Cuisine at Le Cordon Bleu. He also worked at Master Chef Marco Pierre White’s Mirabelle, rated Two Michelin Stars.
Shortly after graduation, he moved back to the Central Coast of California and has been an Executive Chef at several hot restaurants in the central coast. Chef Miller ventured south to Beverly Hills in late 2006 where he was sought after for a Corporate Dining Executive Chef position. He earned the opportunity to cater to many celebrities and politicians including John McCain, Hillary Clinton, Al Gore, Joe Pesci, Alison Krauss, Robert Plant, T Bone Burnett, Snoop Dogg, The Black Eyed Peas, and the cast of Desperate Housewives.
His next Executive Chef adventure led him to Oceanside California. He helped develop the “Best New Restaurant in San Diego County”. It won several awards 2010 Hot New Restaurants & Best Restaurant 2009 by San Diego Magazine, Best Outdoor Dining 2009 by San Diego Magazine Critic's Picks, Editor's Pick 2009 for North County Newbie by 944.com Magazine, Best Steakhouse 2009 by San Diego North County Times Reader's Choice Awards and was recognized as one of the best new Restaurants in California 2009, by the California Restaurant Association after one month of being open to the public. He then went to work for the US Government at Camp Pendleton Marine Base in Oceanside, to restructure their food program for all the troops on base. Upon completing his government contract he chose to return to the Central Coast where he joined Fenomenal.
Randy’s knowledge of international cuisine and flavors makes him the perfect chef to lead our World Fusion kitchen. We are happy he decided to return to his home, here in SLO County to share his creations with his friends and family.
Samantha Payette, Wine Director
When Fenomenal was under development and we were thinking of building the team, the first call went to an old friend who happened to be knee deep in grape skins and living on the other side of the world...
Samantha is a native east coaster with many years of experience in the Wine industry. She graduated with honors from the University of Massachusetts in Amherst with a degree in Hospitality and Tourism Management. She has also completed her Level I Sommelier Certification from the Court of the Master Sommeliers. Samantha spent a majority of her career in Boston where she successfully led everything from small teams in fine dining restaurants to events for well over 1500 people. She loved the challenge and the excitement that went with every day because every day was different.
After many years of working in food and wine, in 2009 Samantha decided to focus her career solely on wine. She moved across the country to Paso Robles to become a part of one of the fastest growing wine regions in the World. Like so many people in Paso Robles, wine is her passion, so she felt right at home.
After spending a few months working locally she decided she wanted to travel and learn the international wine trade. Samantha joined the vintage trail which led her to the New Zealand in January 2010. She went with the intent of staying three months for vintage but ended up staying for one year! She then opted to fly over to Western Australia to work for a winery just outside of Margaret River for the next seven months. This is where she was living when the Fenomenal concept found its location in May 2011.
Samantha returned to Paso Robles in July where she has been helping with all the fun that has gone into opening the restaurant. She has built the wine program from the ground up with the thought that wine does not have to be expensive to be good and that travelling off the beaten path can be so much more fun than taking the traditional route.
We consider ourselves fortunate that Samantha has joined our team to build a truly unique wine list that will speak to just about every palate!
Thomas Drahos, Sous Chef
Thomas grew up just outside of Bradley, CA on a fifty five acre ranch where he learned how to properly turn soil, sow seeds, and harvest fruit. He also spent his youth learning how to butcher. The two experiences at a young age led to the almost pre-destined decision to become a chef.
His first taste of the restaurant industry came about as a dishwasher at a small local restaurant in Paso Robles. He was able to quickly move his way up to prep cook, then sauté and finally, head cook. Ready to move on to another learning opportunity, he was hired on as a prep cook with experienced chef Will Torres. It was under his guidance that Thomas discovered molecular gastronomy; the art of science and food combined to create new exciting flavors and textures. This experience brought his passion to a new level.
Thomas enrolled in the culinary arts program at Johnson & Wales University in Denver, CO where he spent the next two years juggling a full time education and full time work. His life revolved around food from six in the morning until eleven at night; a schedule that would discourage even the most dedicated individuals, but made Thomas love the culinary arts even more.
Upon graduation, Thomas moved back to California to work for Windows on the Water in Morro Bay as a cook where he earned the opportunity to create the evening’s specials. After many creative successes and the introduction of Molecular Gastronomy to their items he was proud to be offered the role as pastry chef.
We consider ourselves fortunate that Thomas has decided to join our team as Sous Chef and we are thrilled to have his energy, enthusiasm and passion radiate in the Fenomenal kitchen!
