CHEF RAYMOND ACUNA

AWARD-WINNING CULINARY PROFESSIONAL WITH OVER 15 YEARS OF EXPERIENCE IN CULINARY ARTS.

Chef Acuna loves the experience of food and how it can make an occasion special, bring back memories, be a catalyst for time with loved ones, comfort, nourish, and inspire. From his days spent in the kitchen with his grandmother, to culinary school, right up to his life today as a Personal Chef, his passion for food and love of feeding others has continued to grow.


After years of amateur cooking for friends and family, Chef Acuna decided to take his love for cooking to the next level. By enrolling at The Art Institute of California, he gained valuable knowledge about cooking techniques, sanitation, food safety, and professionalism in the culinary industry. He has had the privilege of being the grand prize winner of the Del Monte Chili Cook-Off recipe contest and second prize winner of the I Love Canadian Albacore Tuna recipe contest.


Today, ten years later, as a first-generation college graduate, he is allowed the privilege of creating beautiful, healthy and delicious meals, tutoring those that share his passion for food, and helping his client create memorable and mouth-watering experiences on a daily basis. Through school and professional experiences, his goal is to fuse education and the professional world together by bringing real world applications into the classroom. 

KEY AREAS OF EXPERTISE:

 

  • Menu Design
  • Catering & Planning
  • Project Management
  • Business Growth
  • Meal Preparation
  • Inventory Control
  • Customer Service
  • Team Building
  • Special Events
  • Kitchen Management
  • Purchasing
  • Cost Reduction

SPECIAL DIETS:

  • Gluten-Free
  • Nut-Free
  • Organic
  • Vegan
  • Low-Fat
  • 4-Day Rotation
  • Candida
  • Dairy-Free
  • Paleo
  • Kosher
  • Casein-Free

CUISINES:

  • Asian
  • Italian
  • French
  • Chinese
  • Indonesian
  • American
  • Mexican
  • Greek
  • Indian
  • Mediterranean

CHEF GILL BOYD

Chef Gill Boyd has been in the food and hospitality business for thirty-eight years he began working in hotels as dishwasher and line cook in suburban Washington D.C. After High school he attended Johnson and Wales University receiving an Associates of Science in Culinary Arts and a Bachelor of Science in Foodservice Management. He attended Cordon Bleu Paris and completed an externship in England. He worked in New York City in small restaurants and catering operations. 


Gill has taught at Le Cordon Bleu Los Angeles for nine and half years during that time he was the Head Chef of the Farmers Kitchen in Hollywood. He completed a Certificate in Gastronomy from University of Adelaide; he is a Certified Executive Chef, Certified Culinary Educator. Gill was Assistant Resident Chef at Sur la Table in Los Angeles and still teaches at the Gourmandise School in Santa Monica, he is the chef owner of Gills Healthy Food which sells prepackaged healthy seasonal food to clients. He does cooking demonstrations emphasizing simple recipes that are seasonal with a minimal amount of ingredients. Some of the same recipes and seasonal cooking can be seen at his new website Cookinfresh.com