Chef Ray has been in the food industry for quite some time. Hailing from Philadelphia, he began his career as a dishwasher then moved up to a Sous Chef position and soon the corporate trainer for Restaurants Unlimited. When a new restaurant would open they called on Chef Ray to motivate and rally the team.

After this seven year stint as corporate trainer, Chef Ray moved to Oakland and worked at Kincaid’s, followed by the Palomino’s in San Francisco. In Los Angeles, he worked at Steps on a Court for three years. He got two offers, simultaneously, to go to either Palm Dessert or Hawaii. The tropical atmosphere beat out the dry heat and he stayed for 10 years at Big Allen’s Steakhouse. He wanted to get back to the mainland and decided to make his way back across the water and landed at the famous Rusty Duck Restaurant and averaged 18 hours a day.

Being married for sixteen years (now divorced) with one daughter, a light bulb went off in Chef Ray’s head and he began his journey to open his own place…and as saying goes, the rest is history. What does the future hold for Chef Ray…franchise?

Chef Ray eventually settled and within years opened his two restaurants, Table 260, in Elk Grove and Downtown. In addition to making his own history, he is recognized by the city as the first African American to have two restaurants in the same town and not fast food. This is not surprising keeping in mind that Chef Ray has a lot of experience and a very diverse background. And for those who know him, it comes as no surprise.