Serving Breakfast and Lunch
Chris McDonald comes from a long line of bakers and chefs. Chris has 8 brothers and 3 sisters and a father who is to this day a working pastry chef. Six out of the 8 brothers are chefs and pastry chefs and it all started with a little restaurant and bakery in Florida. While his father made doughnuts in the kitchen, Chris opened the front of the house as the doughnuts proofed. He next went back to the kitchen to deep fry, fill, glaze, and fill the display cases. As he headed off to school his brothers set up for the breakfast crowd. You might say this is the baker's son's version of milking the cows before going to school.
At one point, Chris' father was the Pastry Chef at the Grove Park Inn so naturally his first job was to be a baker's assistant but he ended up cooking instead and stayed on for three years. From Grove Park Inn it was on to various venues in Blowing Rock. Eventually he migrated to an 18-year stint at the 4 diamond rated Greystone Inn at Lake Toxaway and four years at Lake Toxaway Country Club. Chris has worked with and learned from some great chefs in his time, he has taken continuing education courses at the prestigious Culinary Institute of America in Hyde Park, New York as well as its California Campus located at Greystone nestled in the Napa Valley.
As it turns out, it is a small world afterall. Chris ran Cornucopia restaurant in Cashiers for 6 years after which he decided to open Randevu “The place to meet in Cashiers”.
This casual and relaxed space lends itself to more of a bistro type menu, with special signature dishes added by Chris and his 30 years of experience.
Drop by soon to experience the wonderful ambiance of Cashier's premium casual dining spot.