Paul Duncan

June 29, 2018

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.  

Winter Weddings at Ray’s

Dreaming of a winter wedding? Book your wedding at Ray’s Northwest Room for January-March 2020 and receive 10% off your officiant, florist and photographer when you hire any of our preferred partners below! Plus we’ll waive your ceremony fee for weddings of 65 people and under, a $600-800 value! Call us at 206.789.6309 or email …


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


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


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