Today we’d like to introduce you to Kenneth Everett. They and their team shared their story with us below:
A native of St. Louis, MO, Chef K. Ray found his calling to cooking while standing next to his grandmother. After separating from the military, he returned to his calling and enrolled in the renown Le Cordon Bleu culinary program. Upon graduating at the top of his class, he began working in fine dining restaurants in St Louis, MO, under James Beard’s award-winning chefs. While working under the likes of Executive Chef Josh Galliano, Rex Hale, Robert Beasley, K.Ray learned to respect the ingredients and let them speak for themselves. He learned the art of making dining an experience and not just another meal. While progressing in the kitchen throughout the last 16 years, K. Ray has matured in the kitchen, and his confidence and individual style have become apparent. K. Ray has worked with/for celebrities to include Porsha Williams, Karlie Redd, Neyo, and several others. Most recent accomplishments included competing on Season 1 of Gordon Ramsay’s first new show in 12 years, NEXT LEVEL CHEF on FOX network, and reaching the semifinals. When not in the orchestrated chaos of the kitchen, Chef K. Ray enjoys working out, spending time with his kids, dining at random places, and spending time growing in his faith.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
Absolutely not. Getting to this point in my career has but been a smooth road. I don’t resemble the “typical” fine dining/upscale chef. Being a minority that’s has tattoos, earrings, and wears my hat to the back has come with backlash. I had a manager tell me I couldn’t wear the hat I have come to be known by because of the image. Not knowing, I was a vital piece to the team that opened the place a few years prior. Despite the challenges of not looking like the rest, we have persevered.
Can you tell our readers more about what you do and what you think sets you apart from others?
I am currently head the kitchen at Southside Sporting Club. We specialize in smoked meats and traditional American food we Cajun/Creole flavors. My proudest moment in my career has to be making the semifinals on Next Level Chef with Gordon Ramsay. With the challenges I faced during my career, being able to be a part of something like Next Level Chef and having Chef Ramsay as my mentor has been life changing. What set me apart from others is my drive to see others excel and be happy. Pushing others to be great forces me to be great.
If you had to, what characteristic of yours would you give the most credit to?
My faith has played the biggest part in my success. Hospitality and the restaurant industry is an extremely tough industry to work in, so having a strong source to cling to can make or break a person’s success and outlook on life as a whole. Also, having a village that believes in the things I do is game-changing
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