On Saturday mornings at the Gilbert Farmers Market, the scent of sizzling bacon and melting cheese drifts through the desert air, guiding hungry regulars to a bright red food truck that’s impossible to miss. Randizzles isn’t just another stop among the stalls, it’s where comfort food collides with pure personality. With a menu that swings from loaded tots to playful spins on classic sandwiches, this fan-favorite has built a cult following of market-goers who happily wait in line, coffee in hand, for their Randizzle fix.
Part of the magic isn’t just in the food, it’s in the energy. Randy, the namesake and force behind Randizzles, brings swagger and charm to his cooking and to the microphone when chatting with customers. Every order comes with a laugh, a story, or a high-five. It’s bold, it’s fun, and it’s very much Gilbert.
Betting on Himself
Randizzles wasn’t born out of a business plan, it was born out of a leap of faith. “Randizzle’s Food Truck was a figment of my imagination,” Randy recalls. “I decided to take a leap of faith, bet on myself, and leave both of my jobs at the time not exactly knowing what I was going to do next. Almost six months later, I launched a food truck and Randizzle’s was born.”
That decision turned into more than a career shift. It created an experience, one that now anchors the Gilbert food truck scene.
From the Griddle Up
Food trucks were on the rise when Randy rolled out Randizzles, and mobility was the point. “I wanted to test the market,” he says. “The truck gave me the freedom to move from place to place and see where we made the biggest splash. The truck did all the heavy lifting, it proved the concept.”
Five years later, Randizzles has more than proved itself. It’s thriving, with plans for a brick-and-mortar Burger Bar and bigger goals ahead. Randy dreams of expanding into Randi’s Taco Shop (named in honor of his late daughter, Randi Lee) and eventually franchising across the U.S. “Your goals should be so big they scare you,” he says. “But they should still be achievable.”
The Man Behind the Truck
Randy’s path to food wasn’t linear. Raised in Wichita Falls, Texas, his background was football, which brought him to Arizona. From there, he dabbled in business ownership with Moody Blues Boutique, then moved into the wine industry with Hensley’s Quench Fine Wines division. That’s where he saw restaurants and small culinary businesses up close. “I was inspired,” he says. “I told myself, if they can do it, I know I can do it.”
Cooking was always in his life, but it wasn’t until Randizzles that it became his purpose. His food is as much about storytelling as flavor—whether it’s The Randi burger honoring his daughter, The Ruby named after his mother, or adventurous creations like The PB&J or Surf n Turf.
The Menu That Plays By Its Own Rules
At Randizzles, there are no delicate flourishes or “just a bite” plates. The dishes are unapologetic, hearty, and joyfully over the top. Golden tater tots come smothered in molten cheese, bacon, and toppings that rotate with Randy’s mood. Burgers are stacked tall, gooey, and gloriously messy, meant to be eaten with both hands, napkins at the ready.
The menu is split into two sides: the classics (cheeseburger, double, bacon cheeseburger) that rival In-N-Out or Five Guys, and the adventurous side, where Randy pushes boundaries with creations like The Hatch, The King & Kong, and The Ruby, which layers a full Reuben on top of a burger.
“Our philosophy?” Randy says with a grin. “Push the boundaries of the burger world, but never so far that you won’t want to take a bite.”
The Heart Behind the Flavor
For all the swagger, there’s also soul. Randy’s daughter, Randi Lee, remains the driving inspiration behind his work. “She was one of my biggest fans, and there’s not a day that goes by that I don’t think of her,” he says. Naming the Randi Burger in her honor and planning Randi’s Taco Shop ensures her legacy lives on in every bite.
He also tips his hat to chefs he admired from afar: Bobby Flay for his flavors, Michael Symon for his energy, Geoffrey Zakarian for his refined style. Their influence, mixed with Randy’s creativity and heart, shaped the truck’s playful-yet-serious culinary DNA.
More Than Burgers—It’s an Experience
Randy doesn’t just cook—he connects. Customers don’t forget his banter or generosity, and they don’t hold back in their feedback. He’s been called the GOAT. He’s been told his burgers are life-changing. One customer even declared: “All these years I thought I’d been eating burgers—until I had one of yours.”
That’s the kind of validation Randy lives for. “I’m not just making burgers, we’re making memories,” he says. “Food should be fun. If you’re not having fun, you’re doing it wrong.”
The Randizzle’s Promise
At the end of the day, Randy hopes people walk away from Randizzles with more than a full stomach. “My hope is simple,” he says. “That you’ve had one of the best burgers of your life. That you feel the difference. Sure, you can find a burger on any corner, but at Randizzles, I want to change the way you look at a cheeseburger forever.”
And if the growing lines at Gilbert Farmers Market are any indication, he’s already doing exactly that—one burger, one laugh, one high-five at a time.
The truck gave me the freedom to move from place to place and see where we made the biggest splash. The truck did all the heavy lifting, it proved the concept.”