In his nearly 40 years in the hospitality industry, Douglas Zellers has had the opportunity to lead a diverse range of food and beverage operations, execute multiple high profile grand openings, restructure iconic programs, and has had the honor of working with Seattle’s top hospitality brands leading some of the most amazing teams.
Raised in Pennsylvania, Douglas worked his way up the culinary hierarchy within a wide range of food and beverage operations including family-owned businesses, multi-unit operations, and a local ski resort. Graduating from Dickinson College in 1991, Douglas then moved west to join the emerging global food and wine scene in Seattle. Finding a niche as a grand opening and turnaround specialist Douglas has helped open The Port of Seattle World Trade Center private dining rooms, The Wild Ginger 3rd and Union, and The Triple Door Music Theater. In the last 12 years he has helped reposition and revitalize food and beverage programs at the Washington Athletic Club and Palisade Waterfront Dining.
Douglas finds passion through service and after 11 years of dedication is now emeritus Chef du Sommelier for the annual Auction of Washington Wines that benefits uncompensated care at Seattle Children’s Hospital. His dedication to the advancement of the Washington wine industry helped earn him the 2010 Walter Clore Honorarium, the Washington Wine Commission’s lifetime achievement award. Douglas continues his giving though mentoring many of Seattle’s young up and coming food and beverage professionals not only within the teams that he leads directly, but also through participation at organizations such as FareStart and the Seattle Community College Culinary Advisory Board.
A Pacific Northwest native, Paul began his chef career in Portland and spent time in Hawaii before settling in Seattle in 2012. He first worked in the food industry at the age of 14 when he sold Hebrew Nationals at the Portland Saturday Market. As a college student in Oregon, he found work in kitchens to pay the rent, but around the age of 21 he started taking cooking seriously. Working for Widmer Brothers Brewing in their Gasthaus Pub kitchen, he was introduced to the brigade system, how to work in a proper kitchen, and with a head chef.
Working at Assaggio in Southeast Portland in the late 1990’s as the chef’s right hand, Paul received a crash course in precision, speed and Italian cuisine. Next, Paul worked at Serratto, an upscale Italian restaurant in Northwest Portland. This was a neighborhood known for progressive restaurants and Paul had a rich experience working with talented, up-and-coming chefs. Learning new techniques and paying attention to different purveyors, farmers and foragers to source ingredients, Paul and his colleagues took part in the birth of the farm to table movement in Portland.
Paul went on to work at Caffe Mingo and Tabla in Portland before moving to Hawaii in 2008. He spent five years in Maui, first at Bubba Gump Shrimp Company for one, and then the Ritz Carlton Kapalua for four years. Paul joined Ray’s Boathouse & Café in 2013 as executive sous chef. He was promoted to Ray’s chef de cuisine in 2013 and in 2015 was promoted to executive chef.
When Paul is not hard at work in the kitchen, he can be found seeking adventure through golf, hiking, running, swimming and boating.
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.
Born and raised in the Northwest, Seattle is Amanda’s favorite city! With so much at our fingertips from saltwater to the mountains, desert and best of all some of the freshest seafood in the world, what’s not to love.
She began her career as a hostess, then honed her people skills as a maître d’ and eventually fell into a more customer service focused management role at one of Seattle’s most popular restaurants and music venue. After a long stint at the renowned McCaw Hall, home to the Seattle Opera and Pacific NW Ballet she joined the team at Ray’s as Director of Catering.
She loves what she does and most of all she loves who she does it with, teammates and clients alike. She works with some amazing couples and the Ray’s team truly anticipates their needs, leaving them with a one of a kind experience.
When she’s not running around Ray’s she can be found spending time with her husband and kids, cooking something new or hopefully on an occasional vacation in the Caribbean!
Chip hearts wine. Passing his sommelier certification with the Court of Master Sommeliers in 2011 was one of the more stressful and gratifying experiences he’s had. The gift it gave him is a lifelong passion for wine: its history, geology, geography, the people that make it and the delicious juice that is the end result of all these contributing forces. His favorites range from Chablis to Vouvray and Eola-Amity Hills to Red Mountain. As well as most in between! Bringing his passion for wine to Ray’s has been the biggest treat of his career. The culture of family, friendship and camaraderie at Ray’s is so real and genuine.
Before getting into wine he received his MA in Social Anthropology from Queens University in 2005 but passed on his chance to go for his PhD to work in restaurants professionally, a decision that brought him to Seattle. He’s a self-proclaimed music nerd and has played in an acoustic Tool cover band and has seen Phish more times than he should probably admit.
When he’s not crafting our award-winning wine list (or his own personal wine cellar) he’s scouring bourbon blogs and collecting American whiskey. He’s been known as Max Power previously, Duff gardens is his favorite holiday spot and he once carved a spoon from a bigger spoon.
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.
Nic’s great-grandparents homesteaded in Seattle and then moved to the Eastside in the late 1800s. He will always call the greater Seattle area his home and believes in living life simply and extracting the most of what it has to offer. He believes in working hard and playing hard and that anything worth doing is worth doing well.
He has an obsessive attention to details and systems, and found an outlet for these neuroses in restaurants. From 14 years old he has been working in many of the city’s finest houses, perfecting his craft while enjoying what has become a life-long epicurean adventure.
His heroes are Winston Churchill and Reinhold Messner. He likes dogs better than cats and prefers the Beatles to the Stones. He is easily satisfied with the finest of things but can also have fun in a field, with a stick. He also really likes breakfast foods. When he’s not satisfying his palate, he’s satisfying his soul in the mountains. He is an avid alpine climber and skier and when not at work, he’s undoubtedly in the North Cascades or Nepal.
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.
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.
Sarah started her hospitality career at age 18 as a restaurant host in Seattle. In 2010, after attending college and working as a server/bartender in Bellingham, she eventually found her way to Ray’s. She started as a server assistant in the Boathouse and quickly moved upstairs to become a server in the Café and eventually a Restaurant Supervisor.
Sarah is a people person at heart. She has always thought of Ray’s as her family and truly cares about the people she works with and each guests’ overall experience. She loves to learn and grow and recently passed the Introductory Sommelier Course held by the Court of Master Sommeliers. Sarah facilitates the Ray’s experience by using her deep knowledge of Ray’s menus, food philosophy, recipes and techniques both in the kitchen and behind the bar. When she is not at work she loves to be with friends and family, enjoying good food and drinks, and watching the Seahawks!
A New York native, Karen is a hospitality vet through and through. She has a Bachelor’s of Science in Culinary Arts from Johnson & Wales University in Providence, RI and during school she spent a summer studying abroad in Germany where she focused on European cooking and wine, learning how to perfectly pair the two. Most of her restaurant jobs have been in the kitchen, but she’s also made sure to work as a server to gain a greater understanding of the business from all aspects.
She had a stint as a personal chef in New England for a while. Prior to joining the front of house team at Ray’s she was a line cook for 5 years, 3 years working in the Cafe and 2 years on the Boathouse line. Working at Ray’s has felt like home to Karen she loves how passionate and dedicated the team is to their jobs and to the guests’ experience. When she’s not at Ray’s Karen can be found checking out a new restaurant with her friends, or at home cooking.