Ray Delucci
Ray Delucci is a graduate of The Culinary Institute of America with a Bachelor’s in Food Business Management. He has experience managing restaurants in New York City, Houston, and Chicago. He is also the host of the Line Cook Thoughts Podcast, where he interviews and shares the stories of foodservice workers. Ray currently works in food manufacturing and food product development.
Expertise
- Restaurants
- Food Manufacturing
- Product Development
- Food Media Management
Education
Bachelor’s Degree in Food Business Management from the Culinary Institute of America
Featured In
- Plate Magazine
- Washington City Paper
Highlights
- Foodservice Management Background
- Research and Development Chef
- Food Writer and Podcaster
Favorite Technology
Inventory Management tools are the most important piece of technology to me when managing a restaurant. You truly do not understand how useful they are until you start using them. Literal hours of work are saved with them, which is crucial in a restaurant.
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