Steve Wan is Chef de Cuisine in RAYA. His mother first introduced him to baking and cooking eggs, but it was his father that truly inspired him to cook for a living. His dad showed him all of the different cooking styles and ingredients used in Chinese and Jamaican dishes. Every night, his dad would cook for the family while Steve would watch. It was then that he realized the importance that food has on cultures around the world and how it brings people together. Chef Wan attended the Art Institute of Los Angeles where he earned an Associate Degree in Culinary Arts and a Bachelor’s Degree in Culinary Management. His culinary career includes working in the kitchens of such restaurants as Ocean Avenue Seafood, McCormick & Schmicks, and Fleming’s Prime Steakhouse. In 2004, he joined The Ritz Carlton, Laguna Niguel as Saucier where he was responsible for all soups, stocks and sauces. He was then promoted to banquet sous chef and, most recently, Chef Tournant, where he supported all of the departments in the kitchen and worked closely with the executive chef to manage the day-to-day operations.
Chef Richard Sandoval
Chef Sandoval is always exploring the potential of Latin cuisine by preparing regional recipes with unexpected ingredients and inventive techniques from around the globe. His style is inspired by the vibrant ethnic communities across Latin America, where home cooks have created new culinary traditions by blending the cuisines of their native and adopted lands. His accolades include Mexico’s Toque d’Oro (Chef of the Year) and Bon Appétit Magazine’s 2006 Restaurateur of the Year, amongst others. As founder and CEO of Richard Sandoval Restaurants, Chef Sandoval maintains the stellar reputation of his restaurants while identifying opportunities to bring Latin American flavors to larger and increasingly diverse audiences.