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.
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.
