Chef Charles Ramseyer

Ray's Boathouse Executive Chef and Author

Charles became known for combining experimental flavor with his classic culinary expertise as Executive Chef at Seattle's four-star Alexis Hotel. In 1993, Ray's Boathouse lured him to its breathtaking Puget Sound restaurant where he continues to cultivate his passion for deliciously simple and unusual pairings of the natural flavors and local ingredients of the Pacific Northwest.

In 1997, Charles was invited to prepare a succulent Dungeness Crab Feast as part of the prestigious James Beard Foundation's Special Event Series. He appeared at the James Beard House again in 2002, and was a guest instructor at the prestigious French Culinary Institute in New York City. He made a second trip to New York last spring to help accept the James Beard Foundation 2002 Bertolli Olive Oil America's Classic Award presented to long-standing, locally owned and operated regional restaurants that are beloved by their communities. Since then, Charles has been invited to guest chef for numerous hotels and events, including the Hilton Beijing, the 2003 international Taste Washington tour to Tokyo sponsored by the Washington Wine Commission, and the 2003 James Beard Foundation Awards Gala.

An avid cookbook collector and international traveler, Charles is perennially on the hunt for fresh ideas. The inspiration for his Black Pepper Dungeness Crab came from a trip to Singapore. Charles gives generously of his time for the community. He is a prominent participant in Seattle's annual Taste of the Nation event, Children's Hospital's Auction of Northwest Wines, FareStart, the Pike Place Market Foundation Sunset Supper, Juvenile Diabetes, as well as numerous auctions and fundraisers for AIDS research, children, seniors, the homeless and the hungry.

Much of last year was also devoted to the Ray's Boathouse cookbook titled "Ray's Boathouse: Seafood Secrets of the Pacific Northwest," which was released in April 2003. Charles' passion for food and his meticulous drive "to make it right," helped lead the creation of a richly illustrated book that will allow home cooks to bring the flavors of the restaurant into their kitchens. "We really tried to make the recipes user-friendly," says Charles, who has served as Ray's executive chef for the past 10 years. The cookbook coincides with Ray's 30th anniversary and is available nationwide.

Chef Charles has signed several copies of his book, so that we could have these available for our attendees to purchase at November 12's Program. Cost is $30.41, which includes taxes and $10.00 Book Marker Gift Certificate for use at Ray's Boathouse or Cafe. Order prior to the Program and Chef Charles will sign it with an inscription of your choice.