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Chef Ray Duey is an expert in a field very few even have talent in. His artistry is one that stops people in their tracks, jaws dropped in sheer amazement. The world of fruit and food sculpture is one that is often taken for granted and obscured into the background at large events. Chef Ray though, brings forth this incredible talent and passion for transforming the everyday, mundane foods we eat into magnificent and stunning pieces of art. He has gained worldwide attention for his illustrious skills and currently teaches a new generation of food sculptors, hoping to emulate their master. Along with inspiring his students, Chef Ray travels across the United States conducting demonstrations and seminars. He is also the Executive Chef for Buffet Euro in San Francisco. His passion for food sculpture leads him to write books and record instructional DVD’s. Chef Ray’s fans will most likely agree that words fail to describe the beauty he creates. Taking inspiration from nature (he is fond of going to botanical gardens), he turns a regular cantaloupe, honeydew melon, watermelon and pineapple, amongst many other foods, into larger than life jungle animals, blooming flowers and even likenesses of people. When observing his works of arts, one is overcome by awe and wonder by the intricate depths, complexity and gentility that blend seamlessly. Even within one fruit, he has mastered techniques of using its natural color gradations to create further realism to the naked eye. Chef Ray is one of the few masters remaining of a dying art form that truly should be treasured and appreciated by the world.
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