Ray Lopez is an Executive Chef currently studying for an Associate of Arts in Culinary Arts at Le Cordon Bleu College of Culinary Arts-Orlando. They have extensive experience in the culinary field, having worked as a Sous Chef at Planet Hollywood Orlando, Universal Orlando Resort, and Bottleneck Management, as well as serving as Kitchen Manager at Tavistock Restaurant Collection. Ray has been self-employed as a Chef since 2024.
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