Kevin Murray began in the Ray’s pantry in Fall 2014, with no prior restaurant experience; only a degree in history from the University of Washington and a willingness to learn by doing. Kevin ascended the high-volume, esteemed seafood restaurant kitchen ranks: first from pantry, to grill, sauté, and lead line cook, all in the course of a year.

“There are such generous people in the industry, who are willing to take you under their wing and teach you, and that’s what I try to give back to others,” Murray says. “Ray’s provided me opportunities to learn and grow, and it’s really important to pay it forward.”

Kevin likens working at Ray’s as being the “steward of a very large ship,” one steeped in values and traditions with a legacy of fine seafood behind it; it’s also on a trajectory to lean more and more into sustainability through its trusted, galvanized local “fish and family” relationships. He thinks of the people and families behind every menu item, whether it’s Alaskan Spot Prawns, Copper River Salmon, Black Cod, or seasonal produce directly from Washington farms like Hop Frog and King’s Garden.

Kevin is steering Ray’s into the next 50 years with sustainability at the forefront of everything he does in the kitchen. To not only manage but elevate and innovate the menu of an iconic restaurant with a long legacy takes great skill, leadership, patience and thought.