Ray Decker

general manager

Ray is originally from New Jersey and joined The Kitchen in Fall 2005.

As General Manager, Ray oversees all service and staffing for all of The Kitchen restaurants.  He is also a Certified Level II Sommelier through the Court of Master Sommeliers.

Ray’s career in restaurants began when he was only five years old.  Growing up in New Jersey over his family-owned seafood restaurant, The Holy Makerel, Ray remembers traveling into Manhattan’s Fulton Fish Market with his father to pick up seafood for the day.  Ray continued working at The Holy Makeral until he was twenty, when he entered the Marine Corps where he served as Sergeant of an infantry platoon.  It didn’t long for Ray to realize where his heart was, and he headed back to the East Coast to join Houston’s Restaurant.  A change of pace and scenery called Ray to Colorado, where shortly after his  arrival he helped open Brasserie Ten Ten in June 2003.  It was at Brasserie Ten Ten where Ray developed his passion for wine and decided to further his education, pursuing a Second Level Sommelier certification through the Court of Master Sommeliers.  In November 2005, Ray joined The Kitchen to help open [Upstairs].  Shortly after arriving at The Kitchen, Ray assumed responsbility for curating the Beer program at all The Kitchen & [Upstairs], and in January 2008, Ray was promoted to General Manager of all of The Kitchen restaurants.

Community Through Food Means…

“My passion for ‘Community Through Food’ has been an evolution that started with my family’s restaurant roots and has continue to develop and grow while working at The Kitchen.  For me, it’s about the relationships that develop through food and community, and these roots grow deep at The Kitchen.  These relationships go beyond just knowing where our food was grown to knowing the children of the farmers and watching them grow as well.  It’s this deep sense of community that fuels my passion.  Every day is an audition.”