Gustavo Guerra

June 29, 2018

Gus feels very fortunate to be 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 I currently work 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, then was promoted to Sous Chef of Banquets and is currently Ray’s 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!

A Letter of Thanks from Executive Chef Kevin

This Thanksgiving brings a close-knit holiday at home with loved ones, a day that we at Ray’s would otherwise be happily working for you. It’s a glimpse of reality the year has bestowed upon the restaurant industry. However different this holiday may look, there is still plenty for which we can be thankful. As a …

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