Hannah joins Ray’s Catering team with a dedication to hospitality and extensive wedding, large event and operations experience. Since her first job bussing tables at age 15, hospitality has been her passion and one and only career goal. She graduated from Central Washington University with a BS in global wine studies and a minor in event planning.
Hannah has executed all types of events, from large movie nights at Redhook Brewery, to boutique corporate dinners and weddings at the Alexis Hotel. The details of set up and presentation and making her clients’ vision come to life are her favorite parts of the event planning process.
She has participated in local community events such as The Toast of Edmonds, Chili for Children’s – benefiting Children’s Hospital, and Women in Business – an organization that partners with local businesses owned by women in Edmonds, WA.
Outside of Ray’s she can be found paddle boarding, snowboarding, camping, hiking and enjoying the PNW. She finds inspiration through live music and traveling and loves to play fetch with her cat Gouda – named after her favorite cheese.
Originally from the Midwest, Pamela comes to Seattle and Ray’s with an extensive hospitality career. She has been both the front and back of the house management for TGI Fridays, The Hard Rock NYC, Le Madri NYC, Hank’s Oyster Bar DC, and numerous smaller casual and fine dining restaurants across the country.
For a time, she stepped away from hospitality and explored the worlds of talent management, movie-making, video game production senior management, government consulting and finance.
Her passion for helping a client bring their event from a dream to reality brought Pamela back to hospitality and catering. Most recently at Thyme Café and Restaurant in Santa Monica, CA, she responsible for all aspects of all events – from small 10 guest dinners at client’s home, to lavish weddings or huge 2-day corporate events – Pamela handled all the details to make client’s visions reality.
Pamela’s extended family reside in the PNW, and she is excited to explore the area and all that it offers from hiking mountains to wine tasting in Woodinville and restaurants in Ballard.
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 playing disc golf with Sous Chef Stephen Rodriguez, studying wine, cooking elaborate meals at home, or hanging with his two cats: Tupaws Shakur and Biggie Paws.
Gus feels very fortunate to have been doing what he enjoys the most for the past twenty years—creating and presenting food in new and inventive ways. Starting in 2009 he has been on an incredible journey in the Northwest.
He began at Cave B, a vineyard and resort in eastern Washington. Then moved on to Poppy located in Capitol Hill. Since 2012, he has had the pleasure to be employed at the iconic Ray’s Boathouse. Each restaurant in his Northwest journey has provided the opportunity and blessing to collaborate with great chefs such as Chef Joe Richie, Chef Jerry Traunfeld and of course Chef Paul Duncan whom he currently works with.
Ray’s Boathouse has allowed him to express his own work in a creative manner. He worked his way into the Boathouse Sous Chef position before being promoted to Sous Chef of Banquets and now to Executive Sous Chef. He is extremely honored to be at a restaurant that supports his creativity and is very excited for what the future holds. Siempre hacia Adelante!