Iverson Catering Associate Bios

Director of Operations, Chef Randolph Stafford

Randolph was exposed to food and entertaining early on by his southern family in Virginia. He developed his culinary and service skills, working in restaurants throughout his high school and college years.

Randolph worked just off the coast of Charleston, South Carolina in 2004, on the management team during the opening of the AAA Five Diamond award winning Sanctuary at Kiawah Island. He joined Chef Ben Berryhill, formerly of Houston, Texas’ renowned Café Annie, in 2005 as his Sous Chef. Chef Ben and Chef Randolph worked together to open Chef Ben’s dream restaurant, Red Drum Gastropub, in Mount Pleasant, South Carolina. In January 2006, Chef Randolph was invited to come and work as a guest chef with Chef Iverson Brownell in Park City, Utah during the Sundance Film Festival. Randolph and Iverson immediately recognized a strong passion that they shared for innovative cuisine and gracious entertaining. In October 2006, Randolph officially joined Iverson Catering as our Director of Operations.

Randolph enjoys fishing, playing tennis, and snowboarding in his free time. Randolph lives on Sullivan’s Island, South Carolina.

Sommelier, Zev Rovine

Zev Rovine is a certified sommelier. He has worked in several acclaimed restaurants in New York and San Francisco, including Jean-George's Mercer Kitchen, Jean-George, Frisson, Shanghai 1930, and Butter. At these restaurants he learned the art of pairing wines not only with French cuisine, but also with Asian cuisine and sushi. He presently teaches wine education for both the Spotted Frog Bookstore and Wine Bar and the Art of Wine in Park City. He also currently consults for the wine importers Bon Vivant, helping them build a portfolio of diverse and high quality wines from Spain and Italy. Look for his Weekly Wine Column in the weekend edition of the Park Record for tips on great wines and cheeses.

Contact Zev: info@iversoncatering.com