Fine Dining Chef Extraordinaire
A graduate of The Centre for Hospitality and Culinary Arts at George Brown College, Chef Raymond He has been a professional chef for almost a decade. His first introduction into the world of fine dining began as a co-op placement at one of Toronto’s most prestigious restaurants, Buca, under the tutelage of esteemed Executive Chef, Rob Gentile. In fact, Raymond established himself as an essential part of the Buca team that they offered him a paying position! From there, he moved on to becoming junior sous chef at The Goodson, owned by Top Chef Canada finalist, Vittorio Colacitti. Raymond’s experience also includes Ovest, Marben and 360 CN Tower. He is currently a chef at the Westin Harbour Castle.
A native of Hubei, China, Raymond artfully combines traditional Asian flavours with elevated Western techniques to create dishes that tantalize the senses.
He shares his passion for cooking with his friends and family, seeking the medium of food to share ideas and inspiration for his ever evolving creations. Raymond’s goal is to make meaningful connections through cooking — something he can do at Mi Experience! You’ll appreciate his friendly demeanour and dedication to creating honest food that tastes delicious.
