Executive Chef, Rooster's Southern Kitchen
Ray Fiorello’s culinary career began over twenty years ago after he attended the New York Institute of Culinary Education in 1995.
He has since managed kitchens in a variety of establishments, from New York City to Central New Jersey and now the Outer Banks of North Carolina.
He has run large hotel kitchens, restaurants, conference centers and catering establishments, most notably working side by side with Mario Batali in his first restaurant Po’.
In 2013, Chef Fiorello brought his experience and talents to Mulligan’s Raw Bar and Grille in Nags Head to continue to do what he loves doing in the place that he loves to be. The addition of Chef Ray quickly earned Mulligans honors…in just his first event competition they placed first place in the OBRA Fall Restaurant Week Chili Cookoff this October with Chef Ray’s Smoked Brisket Tomatillo chili!
Excitingly, Spring of 2015 will see Ray begin another challenge, as he shifts to becoming the Executive Chef at the new Rooster’s Southern Kitchen in Kill Devil Hills.