We'd like to introduce you to our head chef & owner Ray! Raymond Brunet was born in Bayou Dularge Louisiana. His dad and his grandfather were both commercial fishermen; crabbing, crawfishing, and Po Pierreing “a type of shrimping”. As a young boy he would go on the boat with his dad, his grandfather, and worked as a dockhand at the famous Jug Head Seafood. Food is what brought the family together. That is what developed his love of cooking at a very young age. By the time he was 12 he was boiling sea food for the family. His grandparents noticed his passion and made sure to pass down their recipes. In 2005 he graduated high school half a year early to join the US Army. While in the Army, he was with the 82nd Airborne. Raymond was a paratrooper, and avionic technician, and served thirteen months in Afghanistan. In 2012 he graduated with honors from Ashford University, with a BA in Project Management with a concentration in organizational management. In 2021 he achieved a career course certification with Syracuse University focusing on Project management (PMP).