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.
Hobbies:
When not cooking or writing, Ray likes to hike and explore with his boxer/lab, Lily. He is also an avid Buffalo Bills and Buffalo Sabres fan, following both teams closely.
