OUR CATERING TEAM

Michelle Chang

- Catering Manager

Michelle Chang

- Catering Manager

With extensive hospitality, guest services and event experience Michelle Chang brings her trifecta of talent to lead Ray’s Catering team. Highly organized, Michelle is a wiz at planning the details of your event – from corporate luncheons to gorgeous weddings to lively family celebrations, she will make sure your special occasion is well planned from start to finish.

As a former east coaster Michelle graduated from Boston University with a BA in Hospitality Administration, then moved to New York to pursue a career in hospitality. Now a west coaster Michelle loves to watch New York sports, and explore new restaurants and bars in Seattle.

She is a pasta connoisseur and loves to make it fresh at home. Her favorites include bucatini with clams and garlicky breadcrumbs, linguine alle vongole, linguine alfredo with scallops, shrimp fra diavolo, lobster risotto, spaghetti carbonara, homemade orecchiette with sausage and broccoli rabe and homemade pici all’aglione.

Michelle has a love of volunteering and has donated her time to help Operation Backpack, Bowery Mission, various food banks, and raised money for kids with cancer through sports fundraiser Jam Kancer in the Kan.

Hannah Corey

- Catering Manager

Hannah Corey

- Catering Manager

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 B.S. 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.

Kevin Murray

- Executive Chef

Kevin Murray

- Executive Chef

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.

Gustavo Guerra

- Executive Sous Chef

Gustavo Guerra

- Executive Sous Chef

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!

Wild Alaskan King Salmon & Pinot Noir – a Perfect Pairing!

We celebrate fresh wild Alaskan King Salmon every spring at Ray’s and there is no better pairing we’ve found than Oregon Pinot Noir. It’s a combination that Ray’s made popular way back and still holds true today. Our Wine Director Chip Croteau is excited to share with you his Pinot Noir pick for this year: …

BOOK A TABLE  AT RAY’S BOATHOUSE

Ray’s Boathouse elevates local, sustainable seafood with global flavors and Northwest inspiration nightly.

BOOK A TABLE  AT RAY’S CAFE

Classic seafood dishes with seasonal preparations in our upstairs Café overlooking Puget Sound.

MAKE A RESERVATION

Simply choose either Ray’s Boathouse or Ray’s Cafe in the first drop down, then find your table.

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