The Chef

We are thrilled to welcome Chef Ray Remler on board preparing sumptuous three-course gourmet breakfasts for guests, and offering cooking classes, special events and private dinners here at Rivertown Inn.

“Cooking is like love; it should be entered into with abandon or not at all.”   Julia Child

Born outside Washington DC on a Virginia farmette, Ray Remler understood what the words organic, locally grown, and seasonal meant long before they entered the standard lexicon of today’s food world.

A self-taught cook, Ray credits his mother and grandmother for showing him the basics while his passion was ignited by devouring the pages and preparing the recipes in classic cookbooks written by the greats — Julia Child, Paul Bocuse, James Beard, Craig Claiborne, and others.

Ray followed his instincts when it came time for a career in cooking. Working in a number of restaurants in Leesburg, Virginia, Ray was delighted to come to the rescue of the historic Green Tree Restaurant where he injected life into the stodgy 18th century-style menu. His success in Leesburg helped Ray and partners launch a new restaurant called The Moseby Inn located in Middleburg, Virginia, widely known as the weekend playground of corporate gentry the likes of the DuPonts, Firestones, and Goodyears.

Lured by the call of adventure, Ray later took a 3 year position as chef on a private luxury yacht owned by a prominent Minnesota family. Ray travelled the world in a virtual culinary dream come true, catering to past presidents, dignitaries and glitterati with a spare-no-expense budget and access to the freshest ingredients available at exotic ports of call around the world.

Most recently, Ray utilized his appreciation for fine food, his uncompromising eye for detail, and an easy and elegant manner with customers, by working in management at some of the finest hotels in the Twin Cities.

An accomplished musician in the style of Jethro Tull, Ray likes to say that, “Cooking is my craft, music is my art.” He strongly believes that the two are inter-connected to the creative process.

Grounded in classic French principals, Ray has perfected his craft into a flavorfully intense rustic style. “What people need to know is that elegant, gourmet foods don’t have to be laden with cream and butter,” says Ray. His culinary philosophy parallels that of Rivertown Inn owners Jeff and Julie Anderson who believe that beautiful foods should be healthy and energizing while nourishing to the mind, body and spirit.
Your visit to the Rivertown Inn is designed to be a rejuvenating and fulfilling experience in every way.

Rivertown Inn is committed to promoting health-conscious gourmet dining while supporting local growers, artisan food producers, and organic agriculture.

2 thoughts on “The Chef

  1. Pingback: Chef Ray’s Recipe of the Month: Pea Soup with Minted Chicken Quenelles « Rivertown Inn

  2. Pingback: Chef Ray’s Recipe of the Month: Fresh Mango Salad « Rivertown Inn Blog

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