Executive Chef Ray Tamayo

,Food Creator, Chip Maker, Proud Raider

Being in the kitchen started at a young age for Raymond.   Some of his earliest memories were of helping his grandmother roll flour tortillas.  His interest in the industry blossomed during one of his first jobs as a busser for the famed Paragary Restaurant group in Sacramento.  When Raymond wasn’t working his shift as a busser, he would help the kitchen out in any way possible.  From prepping in the morning to dishwashing during service, he did all he could to get into the kitchen so he could be hired as a cook.  After his experience in a professional kitchen, Raymond knew this was the career path he wanted to follow.

            Raymond’s Chef encouraged him to seek education in the industry so he packed his bags for Hyde Park, NY and attended the Culinary Institute Of America.  The CIA gave him a strong foundation, which he used to excel at many restaurants  throughout his career.  Sweating it out at Farallon, Rockpool Bar and grill in Sydney, Prospect, Commonwealth, ALTA CA and Cala, he as built an impressive resume over the past 10 years.           

Raymond eagerly picked up shifts with Culinary Eye during his free time and his friendship grew with the team.   When the sun lined up just right with the bow of Sagittarius, a Chef position opened up at the company.  Seeing that his eye was strong in the culinary arts, there was no better place to go than Culinary Eye Catering and Events. Raymond began his new journey with the company in early 2016.