About Us
At Derf’s Deli & Catering, we take food—and service—seriously. Founded by Randy Wiley, a proud Navy veteran, and Jessica Garner, an equally proud Army veteran, Derf’s is built on a shared love of great food, hard work, and maybe a little friendly inter-service rivalry. (Just don’t ask which branch makes the best chili—we’re still debating that.)
Our menu features hearty sandwiches, fresh salads, and scratch-made soups, but what truly sets us apart is our house-made sauces and signature chili—crafted with care and perfected over time, just like a well-run kitchen (or a well-run military operation, depending on who you ask).
With years of experience in the restaurant industry, we’ve built Derf’s on a foundation of quality, hospitality, and a mission to serve—whether you’re grabbing takeout, ordering delivery, or catering your next event.
Come hungry, leave happy—that’s the Derf’s way. (And if you happen to have an opinion on which branch does food best, we’re all ears!)
Randy Wiley – CEO & Co-Founder
A proud Navy veteran and lifelong restaurant industry pro, Randy Wiley has done it all—from working the line in the kitchen to managing some of the biggest names in the business. His career took off at South Florida’s Sonoma Grille, where he honed his skills under top chefs before stepping into leadership roles at legendary spots like Junior’s Cheesecake in New York and TooJay’s Deli & Restaurant in South Florida. With a knack for operations and a passion for great food, Randy co-founded Derf’s Deli & Catering to bring bold flavors, homemade sauces, and his signature chili to the people. Just don’t ask him if Army cooks can compete with Navy chefs—he might have some opinions.
Jessica Garner – CFO & Co-Founder
Jessica Garner, an Army veteran, financial expert, and entrepreneur, brings the precision and strategy of a well-executed mission to Derf’s Deli & Catering. With over 15 years in accounting, financial analysis, and business strategy, she’s the numbers mastermind behind the operation. Before launching Derf’s, she worked as a Field Revenue Agent for the IRS, conducting high-level audits and helping businesses navigate complex financial challenges. As CFO and co-founder, she ensures that Derf’s runs like a well-oiled machine—so Randy can focus on perfecting the food. Of course, she’s also ready to argue that Army chow halls were superior to Navy galleys (but we’ll let you decide).