Ray has been a member of the Chaine for 30 years, holding the following positions; Chef Grillardin, Vice Charge Gastonomique, Vice Chancelier-Argentier, Vice-Conseiller Gastronomique, Commandeur and now Bailli du Michigan. A trained Chef by trade, he graduated from the Culinary Institute of America in Hyde Park and stayed on as an Instructional Assistant. In his extensive career in the Food and Beverage and Hospitality industries he has held positions from Corporate Chef to Vice President of Food and Beverage in Atlantic City, NJ; Baton Rouge, LA; Cincinnati, OH; Nassau, The Bahamas and Saipan. Ray was President of the Atlantic City Hotel and Lodging Association, Board Member of The Atlantic City Chamber, Trustee of the Professional Chefs Association of South Jersey and Past Board Member at Richard Stockton University, Hospitality and Tourism Management Studies. In his free time he loves to cook and entertain and when he can, he loves to travel and experience different foods and cuisines which he can then apply to his career and home creations. Ray is currently the Vice President of Food and Beverage at MotorCity Casino Hotel.