Tom Olsson is a Seattle native with 30 years’ experience in the local restaurant industry. He started at Ray’s as a banquet line cook in 1995 and has worked here ever since. As he grew and learned more in the kitchen, he figured out his real strength was financials. So he jumped at an opportunity to transfer to accounting in 2008. Ray’s is his home, and he can’t imagine being anywhere else.     

Tom’s dad was a pilot in the military when he was growing up, so he got to experience many different countries and cultures. He spent all of grade school in Europe, and his exposure to the food and culture there formed his passion for a life in the restaurant business.  

Outside of work, he tends to be an adrenaline junky. He’s always loved fast cars, and has tinkered with them since high school. He raced cars for about 10 years, but is now retired from that, though he still teaches people how to race at the local BMW Club. After cars, he discovered that he could get the same competitive rush from cycling for a lot less money. So if he’s missing from work… he’s probably on his bike somewhere racing along.    

Emmett has been a proud resident of Ballard his entire life. His restaurant career began unofficially as a six-year old at his parents’ restaurant in Magnolia where he would “help seat people” by aimlessly wandering through the dining room with a handful of menus with a trail of trusting guests behind him until he eventually picked a table at random. In the 90s both of his parents worked at Ray’s making him a second generation Ray’s employee.

Since then he’s improved his skills in hospitality by working at a variety of restaurants in Seattle before starting at Ray’s in 2014. He loves to be challenged and has a passion for creative problem-solving that he gets to exercise every day, both at work and in his personal life. After earning his certification as a sommelier, Emmett has played a key role in leading the wine education program at Ray’s, mentoring members of the team as they navigated the Court of Master Sommeliers.

When not at Ray’s he’s proud to spend his time as an assistant varsity baseball coach at his alma mater, Ballard High School. In his free time you’ll likely find him eating and drinking at his favorite Seattle restaurants, at a concert for a local band, on a kayak in the Puget Sound, or at a baseball field both as a coach and lifelong Mariner fan.

Kevin is an energetic and talented chef. He loves the month of May at Ray’s when we source his favorite fish, Copper River salmon from Alaska. He enjoys traveling and trying new foods from all over the world, like the time he lived in Doha, Qatar for two years in high school.

During his college years at the University of Washington he worked at Agua Verde Paddle Club in Portage Bay each summer and enjoyed being on the water with ample bird watching opportunities, one of the traditions he has continued here at Ray’s. Kevin loves to view all sorts of bird life from bald eagles to cormorants, belted kingfishers and many other marine birds.

When not at Ray’s Kevin can be found spending time with his wife and daughter, studying wine, cooking elaborate meals at home, and playing disc golf with Sous Chef Stephen Rodriguez.

Tina Quinn has nearly 20 years of experience in human resources, and has dedicated her career to the hospitality industry. Prior to Ray’s, she worked for Pineapple Hospitality and managed human resources for six hotels in three states, was Director of Human Resources for Wild Ginger and The Triple Door in downtown Seattle, and was the Assistant Director of Human Resources for Windows on the World in New York City.

Tina is an active member of the community and supports non-profit organizations that promote health, women, children and animals. Some of her favorites are the Junior League of Seattle, Medical Teams International, Kindering, and The Seattle Humane Society. In her spare time Tina can be found spending time with friends and family, traveling, exploring new restaurants, and cheering for the Seahawks.

Darrell’s career in hospitality started right here on Shilshole Bay in 1993 while attending Seattle Pacific University. He was working as a busser at a nearby restaurant and he found that he enjoyed the industry more than anything else and continued on.

After working his way up he managed and ran the wine program at Ponti Seafood Grill for several years and then continued in a similar capacity at Nell’s in Green Lake for about 8 years before coming to Ray’s.

Darrell’s favorite wine is a 1995 Chateau Cos d’Estournal Saint-Estephe which pairs perfectly with a New York steak with demi-glace. He enjoys cooking at home and his go-to dish is grilled pork tenderloin with sweet potato puree, sauteed escarole and apple glaze. His hobbies are trail running with his dog and playing pool. When he gets away for travel, he’ll most frequently go to Manta, Ecuador.

Tram Bui brings warmth, creativity, and decades of hospitality experience to her role as Manager at Ray’s Boathouse.

Born in Vietnam and raised in Fort Smith, Arkansas, Tram’s first job was at a retail and novelty store in a local mall, where she learned the fundamentals of customer service. Her path into hospitality began soon after at a neighborhood tavern, where she poured beer and wine before the bar expanded to include spirits. It was there that she learned to bartend, setting the stage for a career that now spans more than 20 years in the industry.

Tram finds joy in meeting guests from all walks of life and being a small but meaningful part of their celebrations, milestones, and everyday memories. That perspective carries into her leadership at Ray’s, where she helps create an environment that is both welcoming and memorable for guests.

Outside of Ray’s, Tram enjoys planting unique vegetables and produce when the weather allows, and is currently learning the art of origami. You might also find her browsing thrift stores, trying new restaurants with friends, or wandering—sometimes a bit too far—through Discovery Park.

Tram holds an MFA in painting from the University of Washington, which brought her to Seattle initially, and is actively involved in the community, renting a plot, volunteering, and serving on the board of New Start Community Garden in Burien. The garden donates all of its produce to the White Center Food Bank while supporting families, individuals, and workforce development.

Jose is an excellent addition to the Ray’s management team. He’s been working in hospitality for the last 15 years bartending and managing restaurants and is a level 1 Cicerone and level 1 Sommelier.

Jose grew up in California and after moving to Washington graduated from Cascade High School in Everett. After studying math and Spanish at Spokane Falls Community College while planning to earn his teaching degree, he found his passion was in the hospitality industry and changed course to focus his attention to managing and training young adults in fine dining atmospheres.

He loves to cook and makes a great surf and turf with filet mignon, a mushroom gravy, and sauteed butter prawns, all of which he pairs with a great Malbec.

When he’s not helping run a busy dining room he enjoys snowboarding in the winter and kite boarding and paddle boarding in the summer. And he loves to travel to the beautiful PNW mountains for hiking and camping.

Born and raised in south Texas, Stephen Rodriguez moved to Washington in 2013 looking for glory. He began his culinary career at 25, wide-eyed and bushy-tailed straight out of the Art Institute of San Antonio with a degree in culinary management. Over the years he’s worked with many talented young chefs whom have helped to shape his personal philosophy. Hard work and dedication are some of life’s best and most endearing qualities and working in the kitchen has really shown him how to love life and respect the wonder of nature’s bounty.

When he’s not working he’s at either at a coffee shop reading a book or a bar here in Ballard talking about aliens or food. In the Boathouse he and his crew have fun and work hard producing high-quality, fresh seafood.

Chef Manuel brings passion, creativity, and a deep love of food to the kitchen at Ray’s Boathouse. Born and raised in Morelia, Mexico—a small city rich in culinary tradition—Manuel grew up surrounded by home-cooked meals that sparked his lifelong connection to food. He moved to Seattle 11 years ago, bringing with him both his cultural roots and a strong curiosity for new flavors and techniques.

Manuel’s journey into hospitality began early. His very first job was with an events company, where he did a little of everything—from helping the kitchen team to assisting the DJ and even serving guests. That hands-on, all-around experience laid the foundation for his versatility and work ethic. His first restaurant job followed in his hometown at Valverde, where he worked as a server. It was there that his interest shifted from the front of house to the kitchen, marking the true beginning of his culinary career.

With over 12 years of experience in the hospitality industry, Manuel thrives on creativity and continuous learning. He loves that cooking allows him to grow every day, experimenting with new ideas while refining classic techniques. Much of his inspiration comes from childhood memories of cooking alongside his parents—especially his father, a doctor by profession but the best cook he knew.

When he’s not in the kitchen, Manuel enjoys traveling, hiking, camping, and biking with his family. He’s also an avid baseball fan and plays with friends during the summer. A graduate of the Culinary College of Morelia (CCM), Manuel brings heart and skill to every dish he creates.

Jose brings many years of experience and talent to Ray’s. He spent six years as Sous Chef at the Daily Grill in the Sheraton Hotel, seven years as Sous Chef for Nordstrom Café and also has fine dining experience as a line cook at the Metropolitan Grill and The Brooklyn Seafood, Steak & Oyster House. Jose’s favorite fish is salmon and he loves preparing it fresh every day. When not in the kitchen cooking, he enjoys spending time with his family or playing basketball with friends.

Peter grew up in India and moved to the United States in 2004. He started working in the restaurant industry in 2012 as a dishwasher at friend’s family restaurant. Addicted to the hospitality he climbed his way up learning the ins and outs of various roles. He began a management position at Ram Restaurant & Brewery, learning to problem solve and cater to the needs of the guests. He was able to get creative in planning events, giving brewery tours, and partaking in festivals to promote the brand.

He moved to Seattle from Illinois 2 years ago. He loves long road trips, camping, hiking and being on a boat somewhere. If he’s not at work, you could catch him exploring new restaurants and bars, watching movies, cheering on his favorite sports team, and wearing out his goldendoodle, Baby.

Originally from Kalamazoo, Michigan, Nathan got his start in hospitality as a dishwasher at the Beacon Club—an early glimpse into the world of fine dining that would spark a 20+ year career. From there, he worked his way up through nearly every role in the restaurant world, beginning at a Greek spot in Kalamazoo called The Blue Dolphin, where he became a server, bartender, and eventually a manager.

After moving to Seattle, Nathan helped open The Triple Door and served as Production Manager for the Crocodile’s reopening on Blanchard. He went on to lead operations at Fred Wildlife Refuge and The Can Can in Pike Place Market, and later opened and managed Rocco’s in Belltown. Most recently, he was Booking & Catering Sales Manager at Seattle Bartending Company before bringing his wealth of experience to Ray’s.

As Catering Sales Manager, Nathan brings his passion for creating joyful, memorable events and gatherings. Whether it’s a waterfront wedding or a celebratory dinner, he thrives on helping guests feel taken care of.

When he’s not planning events, you’ll find him at the beach, the gym, or making music.