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.