Catering Team

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 spending time with his wife and 1 year old daughter, studying wine, cooking elaborate meals at home, and playing disc golf with Sous Chef Stephen Rodriguez.

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.