Chef Raymond started cooking at the age of 15. He then attended culinary school at Mission College in San Jose, California. After graduation, Chef Raymond threw himself into the fire and worked his way around the some of the best kitchens in the Bay Area including Gather, Michael Mina, Blowfish Sushi, Yoshi's, Sushi Ran, and Bistro Liaison.
Working under great chefs, Chef Raymond developed his craft. Today, he focuses on local farmers and fresh, sustainable, organic products that he uses to prepare meals for Munchery customers.