Raymond Gogue, Sous-Chef for Geraldine’s in Austin states, “It all starts with a sharp knife.” – Tyson Cole.
A love for Japanese cuisine and for cooking in general has lead him to excel in his passion. Eager to expand his culinary knowledge, Raymond went and graduated from Le Cordon Bleu in 2011. Since earning his degree, Raymond, became the lead prep cook at Uchiko and line cook at Uchi under Chefs Tyson Cole, Jeramie Robison, Sterling Ridings, James Dumapit. Raymond’s vast experience working in well-respected restaurants, makes him a perfect match for Geraldine’s and their culinary direction.
[button link=”https://www.frugeseafood.com/blackened-cobia-tomatillo-relish/” color=”silver” newwindow=”yes”] Blackened Cobia with Tomatillo Relish[/button]