Sascha Randle

Sascha Randle has always had an emotional connection with food and enjoys the ritual of the coming together of people around food, and the sense of community it creates.

Her fondest food memories are of her grandparents continental butcher shop, watching her Opa making smallgoods sitting on a bucket in sawdust with the smell of the in house smoker. Then, of her Oma cooking and making meals with them in the kitchen, bringing friends and family together.

Sascha has been cooking for 25 years and did her tour of duty at some of Melbourne’s finest, including a career-defining move to work with Philippe Mouchel in the late 90s.

This is where Sascha was inspired and learnt the basics of the making of French charcuterie, using similar techniques she saw with her Opa. Here, she discovered the connection between cookery and butchery.

After 10 years with Philippe, Sascha moved on to work for the Andrew McConnell group, opening Builders Arms Bistro in Fitzroy. After two years, Sascha went on to Epocha where she secured one hat in the good Food Guide and the AFR top 100 restaurants in Australia for two years running.

It was during her time at Builders Arms Hotel that she met Troy Wheeler, who would later open Meatsmith. It was when she started at Meatsmith that it came full circle between her childhood experience, professional cooking career, and passion for cookery and butchery. First, as head chef then production manager, helping to create the Meatsmith Kitchen range of ready meals, condiments, and charcuterie products .