IT STARTED, QUITE SIMPLY, LIKE THIS…
While enjoying a successful career in food service sales, Chef Randy was drawn to his dream, becoming a Chef and owning his own restaurant.
He left his position to attend Culinary Arts School with a vision of his restaurant always in mind. He wanted his restaurant to be in a town of his roots and that exemplified the working class culture that has always driven him…Carnegie. The restaurant would focus on a hearty breakfast fare with a modern twist that would feature the Filet Mignon of the Sow…Bacon.
A journey of love, Chef Randy spent the last 10 years refining recipes and developing the Signature dishes he is eager to share with you at Bakn. From the pork inspired dishes like the Roasted Pork Belly, to the family favorite Bacon Slapped Honey Jam with Biscuits to the Supergrain Quinoa…there is a fare for all at Bakn.