Who We Areback to overview
Ray laid the foundation for his career while learning his way around the kitchens and dining rooms of some of the most reputable restaurants in the Washington, D.C. metropolitan area.
The product of some of America’s best hospitality management programs, Ray graduated at the top of his class from the Culinary Institute of America and earned a BBA in Hospitality Management from James Madison University. While still in school and teaching university coursework as a teaching assistant, Ray’s achievements caught the attention of JMU’s business mentor from The Greenbrier Hotel. After graduation, Ray managed several of The Greenbrier’s restaurants where he had the pleasure of collaborating with Executive Chef, and former White House Executive Chef, Walter Scheib on celebrity cooking seminars and congressional events.
Ray’s depth of experience makes him the consummate professional he is today. As a 15-year old dishwasher in a country club, Ray learned humility, a proper work ethic, and patience. As an aviator and soldier serving the US Army’s 11th Special Forces Group, Ray learned discipline, perseverance, and the power of teamwork. As a market partner for a large, upscale bakery concept, Ray learned the importance of empowerment, principled leadership, and solid guiding principles.
His versatility and fluency with nearly every aspect of F&B management are what make Ray an exceptional talent and an established leader in the field of restaurant and hospitality consulting.