Ray-Brian

Brian Ray

Biography

Brian Ray grew up immersed in the farm-to-table culture of rural Pennsylvania. His mother, a caterer, set such a strong precedent for cooking that Ray decided early on to pursue a professional culinary career. He worked in his first professional kitchen at the age of 15 and went to Johnson & Wales in Providence, R.I., graduating at age 19 in 1996. After Johnson & Wales, Ray worked under Dominique Filoni at Tierra in Gulph Mills, Pennsylvania. Filoni was at the time, the youngest master French chef in the U.S. and Ray was the only American... READ MORE

Brian Ray grew up immersed in the farm-to-table culture of rural Pennsylvania. His mother, a caterer, set such a strong precedent for cooking that Ray decided early on to pursue a professional culinary career. He worked in his first professional kitchen at the age of 15 and went to Johnson & Wales in Providence, R.I., graduating at age 19 in 1996. After Johnson & Wales, Ray worked under Dominique Filoni at Tierra in Gulph Mills, Pennsylvania. Filoni was at the time, the youngest master French chef in the U.S. and Ray was the only American in the kitchen; “I underwent an intensive six years of French training,” he quips.

Ray went on to open Savona with Filoni, a 5-diamond and DiRoNa award-winning restaurant. Together they cooked at the James Beard House and had the honor of being considered as a Food & Wine top restaurant. Joining The Kimberton Inn, Ray re-invigorated his connection to local farms with the opportunity to craft a menu that was sourced almost exclusively from Pennsylvania farms. In 2004, Ray went to Las Vegas on whim and met Chef Bobby Flay, who offered him the opportunity to be Sous Chef of the soon-to-open Mesa Grill Las Vegas. Within months, he was promoted to Executive Chef of Mesa Grill New York. During his 3 years with Flay, Brian competed in nearly 20 episodes of Iron Chef America. In 2007, Ray joined Buddakan New York as a Sous Chef. In spring of 2010 he was named Executive Chef.

READ LESS