Chef Guiltinan’s cooking focuses on seasonal and organic ingredients. His relationships with small farmers and fisherman are at the core of his cuisine and he is strong advocate for meats, seafood, and produce that are local, sustainable, and organic. “Through our choice of ingredients, we become engaged not only in creating a great dining experience, but also in supporting local agriculture,” notes Chef Guiltinan.

At The Raymond, Chef Guiltinan combines classic and avant garde cooking techniques influenced by his travels to the Pacific Northwest. His style is uniquely his own, and his dishes generate high praise from both food critics and diners.