Ray joined Foxfire in 2012 after serving as the Executive Chef at two restaurants, one in Punta Gorda and the other on Sanibel Island. He is a former college and professional football player and a Navy veteran. While in the Navy, Ray attended cooking school for eight months in Meridian, MS where he learned to prepare food for large groups – 6,000 meals at a time.
After his Naval service, Ray returned to his hometown the Bronx, NY and attended the prestigious Culinary Institute of America. He worked at restaurants in New York, California, North Carolina and New Orleans before coming to Southwest Florida. Ray also served as Sous Chef at Tiburón Golf Club and Frascatti’s Italian Restaurant.