Ray’s Restaurants

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Tom McEachern joined Ray's on the River as Executive chef in conjunction with the restaurant's July, 2007 re-opening. He was promoted to Corporate Executive Chef in July 2010! Nominated as one of America's "Rising Star Chefs" in 2003, McEachern was invited to cook at the famous James Beard foundation in New York, a coveted honor awarded to chefs from the nation's best restaurants and hotels. McEachern has also been highlighted on the Discovery Channel's "Great Chefs in Great Cities, " which featured top regional chefs preparing their signature dishes. Formerly employed by the Horseradish Grill in Atlanta, McEachern has more than 16 years of experience as an executive chef with restaurants including the 1848 House Restaurant, where he earned accolades, including AAA Four Diamond rating and the Wine Spectator's "Award of Excellence" for four consecutive years. His background also includes culinary positions with The Abbey, Cafe Protege(Florida Culinary Institute), La Nicoise(Washington, D.C.), The Inn at Phillips Mill (New Hope, PA) and the Killearn Country Club & Inn (Tallahassee, FL). Tom's recipes have been featured in Johnnie Gabriel's cookbook, Cooking in the South, which was published September 2008.

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