Food with a Story


Raymond Valeske has a clear food philosophy: keep it seasonal, keep it fresh, and let the main ingredient be the star. This Seattle-born and bred chef has worked in Seattle, New York, London, Beverly Hills, Dallas, and Maui, as well as the San Francisco Bay Area.


He loves to explore cuisines from around the world, and finds that he’s particularly drawn to rustic dishes where simple preparations allow clear flavors to stand out. When not in the kitchen, he likes hitting the road on his bicycle.

Executive Chef Ray Valeske