Chef Ray can trace his love of cuisine back to his early days as a child growing up on the island of Guam. After his high school graduation and many trips back and forth to Europe he decided to pursue a career in something he was passionate about, cooking.
Ray is a graduate of The Restaurant School in Philadelphia, where he received an Associates Degree in Culinary Arts. While in school he apprenticed under the renowned Chef Fritz Blanc at his restaurant Deux Cheminees and also was a chef at Magnolia Café. After graduation, he worked at the Regency Palace in Mount Laurel, New Jersey before becoming the Executive Chef at Martine’s Restaurant in New Hope, Pennsylvania.
Ray is presently involved in the daily operations and responsibilities of his company, Chef Ray’s Catering in Doylestown; a full-service catering operation with many offerings. He lives in Buckingham with his wife, Suzanne, and three children, Jack, Scarlett, and Beau.