Chef Raymond Goeser

I have spent the last 6 years learning and pushing myself within the restaurant world. Primarily in the kitchen as a cook and chef I have focused on food. Working in New York for two and a half years to learn what it takes to work in fast paced fine dining. I've spent 4 years working in bars and learning about cocktails, beers and wines. Every place I have worked in the last six years has been spent understanding what makes restaurants work, how to manage a team, and how to push business further.

I have worked as a private chef for two years prior to moving to New York. I am always eager to learn new cuisines and styles, although I have worked with Italian, French, Mediterranean, and health conscious cooking with a focus in plant-based and vegetarian food. I have a certificate in plant-based nutrition from Cornell. I have been plant-based for 13 years. And I have spent the last 6 months helping to develop recipes, a menu, and restaurant concept for a new restaurant opening later this year.

Food is what I live and breathe. Making memories for people is something I look forward to everyday. Food brings people together and I thrive on knowing that I can be part of that.