Executive Chef Ranada Riley is a true Southern born-and-raised chef with talents that emerged as a child while cooking alongside her mother and grandmother. She built her culinary career upon the simple principles she learned from this precious and hard-earned time: connections.
“That is what this journey is about for me. Connecting the dots, learning from mistakes, lifting myself up and those around me in friendship and faith – through food.”
Riley’s flair for the creative, an eye for a pleasing plate, and focus on using local, quality ingredients whenever possible has become her signature. She is open, friendly and honest, and loves to connect with her guests through her food.
She is at the helm of Ranada’s – The Bistro at Chenault Vineyards, where she has built an eclectic menu featuring an array of local and southern flavors, including made-from-scratch appetizers, sandwiches, soups, salads, entrees and desserts.
Her menus feature playful and unique items like gourmet omelets, rosemary and roasted grape flatbread, a bourbon bacon burger, berries and cream French toast, grilled romaine salad, Athenian chicken and Southern shrimp and grits.