Nathaniel Raya

Results-driven culinary leader with 14+ years of experience in hotels, high-volume restaurants, entertainment dining, universities, and corporate concepts. Proven track record in menu development, cost control, team leadership, inventory management, sanitation compliance, and guest satisfaction.

Associate

Degree in Culinary Arts with deep operational and training experience across BOH and FOH.

Chef at LeTourneau University (2025-09 – Present)

Led high-volume batch cooking operations serving large student populations in a fast-paced campus environment

• Led high-volume batch cooking operations serving large student populations in a fast-paced campus environment
• Executed bulk production of proteins, starches, and scratch-made menu items with consistency and quality
• Managed daily production flow to meet peak service demands and maintain efficient ticket times
• Ensured strict adherence to food safety, sanitation, and HACCP standards
• Controlled portioning and minimized food waste through effective prep and production planning
• Assisted with inventory management, ordering, and proper product rotation (FIFO)
• Collaborated with culinary team to execute rotating menus, special events, and campus dining programs

Executive Chef at Hilton Garden Inn (2022-11 – 2025-09)

Led daily kitchen operations for hotel restaurant and banquets in a high-volume environment

• Led daily kitchen operations for hotel restaurant and banquets in a high-volume environment
• Managed inventory, ordering, food cost, and waste control
• Ensured strict compliance with health, sanitation, and brand standards
• Supervised, trained, and scheduled kitchen staff
• Oversaw prep, service execution, and next-day production planning
• Maintained consistent food quality, presentation, and ticket times

Executive Sous Chef at Texas A&M University (2023-12 – 2025-03)

Executed high-volume production for campus dining operations

• Executed high-volume production for campus dining operations
• Ensured proper portioning, temperature control, and food safety compliance
• Assisted with ordering, inventory, production planning, and record keeping
• Maintained sanitation standards and equipment functionality
• Supported staff training and daily kitchen operations

Chef de Cuisine / General Manager at Margaritaville Bamboo Asian Cafe (2022-12 – 2024-01)

Led full kitchen operations and front-of-house management with dual responsibilities

• Created and executed seasonal menus aligned with brand standards
• Controlled food cost, labor, ordering, and quality execution
• Led BOH operations, prep systems, and line execution
• Enforced sanitation, safety, and food handling standards
• Managed FOH + BOH operations, staffing, scheduling, and training
• Controlled labor budgets, inventory, and operational costs
• Built training programs, performance systems, and service standards
• Ensured regulatory compliance, health standards, and guest satisfaction

Executive Chef at Booth's BBQ (2022-02 – 2022-11)

Led full kitchen operations and staff training

• Led full kitchen operations and staff training
• Implemented FIFO, sanitation systems, and quality control standards
• Oversaw prep, service, inventory, and cleanliness across operations

Corporate BOH Store Trainer at Chick-fil-A (2022-02 – 2022-11)

Trained leadership teams and BOH staff across multiple locations

• Trained leadership teams and BOH staff across multiple locations
• Built systems, checklists, and training programs for consistency and speed
• Coached performance, food quality, cleanliness, and service execution
• Focused on food cost, labor control, and operational standards

Executive Chef at IPIC Theaters (2020-10 – 2022-02)

Managed full kitchen operations, staff development, and execution

Sous Chef at IPIC Theaters (2017-01 – 2020-10)

Managed full kitchen operations, staff development, inventory, and execution

• Managed full kitchen operations, staff development, inventory, and execution
• Hired, trained, and promoted staff into leadership roles
• Controlled labor, food cost, ordering, sanitation, and quality standards
• Worked directly with senior management on performance and operations

Corporate Pitmaster / Trainer at Smokey Mo's BBQ

Earlier career position

Catering Chef at CIA San Antonio

Earlier career position

Student Chef at SAVOR San Antonio

Earlier career position

Cook / FOH / Bartender at Longhorn Steakhouse

Earlier career position

Associate of Applied Art (A.A.S) in Culinary Arts – The Culinary Institute of America