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.