BOOK A TABLE AT RAY’S BOATHOUSE
Ray’s Boathouse elevates local, sustainable seafood with global flavors and Northwest inspiration nightly.
February 27, 2014
Wayne Johnson, Executive Chef at Ray’s Boathouse since February 2012, has announced his resignation in order to pursue other career opportunities and spend time with his family.
“I want to say thank you to my colleagues at Ray’s for the great ride,” said Johnson. “It’s time to slow it down a bit and spend time with my family.”
“Wayne has put his heart and soul into Ray’s for the past two years and we thank him for this,” said Douglas Zellers, General Manager at Ray’s. “Wayne is moving on to discover some new opportunities in the culinary world to which he has brought so much. His dedication to both local organizations like FareStart and wider national programs like Culinary Wonders helped keep Ray’s at the forefront of these important institutions. We wish Wayne nothing but the best in this next chapter of his storied career.”
Executive Sous Chef Paul Duncan has been elevated to Chef de Cuisine and will oversee all culinary operations at Ray’s. Duncan has been with the Ray’s team since June 2013, after stints at the Hi-Life in Ballard and the Ritz Carlton, Kapalua on Maui.
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.
Simply choose either Ray’s Boathouse or Ray’s Cafe in the first drop down, then find your table.