Alex Bebiak

Director of Operations

Alex Bebiak grew up in Chicago and is a hospitality industry veteran with more than 20 years of restaurant management experience.  Bebiak studied at Northern Illinois University and has managed such notable restaurants as Bella Vista, Bacino’s of Naperville and Wildfire in Illinois.  He was relocated to Atlanta with Wildfire, where he served as General Manager for four years.  He joined the Ray’s family in 2011 as the Operating Partner of Ray’s on the River and in 2015 became the Operating Partner for Ray’s at Killer Creek in addition to the River location.  He was recently promoted to Director of Operations for Ray’s on the River, Ray’s at Killer Creek and Ray’s in the City.

Bebiak enjoys the energy and fast pace of the restaurant industry.  His focus at Ray’s is to capitalize on the reputation the restaurant has built, while always looking for ways to continuously evolve the food, service and overall dining experience while adapting to the trending ways of the industry. 

 While his title remains as “Director of Operations”, he defines his role as “Director of People.”  He is incredibly passionate about his people and believes that creating a positive work environment is directly related to a positive dining experience for our guests. 

Scott Hemmerly

Executive Chef

Chef Scott is an honors graduate of The Culinary Institute of America in Hyde Park, NY and a First Level Sommelier, certified by the Master Guild of Sommelier.

Hemmerly began his Atlanta culinary career with the prestigious Ritz-Carlton, Buckhead as the Banquet Chef for over 4 years. In 2008, he was part of the opening team for The Mansion on Peachtree, a Four-Diamond, ultra-luxury boutique hotel in Buckhead. After one year he was appointed Executive Chef, where he oversaw all culinary aspects of the hotel. Chef Scott then became Executive Chef at The Peachtree Club, which was recognized as one of the top venues in Atlanta for weddings and catered events during his tenure there. Hemmerly then spent some time as Executive Chef at The Hyatt Regency Pittsburgh, and also served as a member of two local college’s Culinary Arts programs Board of Advisors. He later returned to Atlanta as the Executive Chef of the Hilton Atlanta Airport & Towers, where he oversaw all Culinary Operations of 507 guest rooms, 34,000 sq./ft. of meeting space, Andiamo & Magnolia Grill restaurants, Finish Line lounge & In Room Dining. He joined the Ray’s Family in Spring of 2017 and has enjoyed the nice balance of a corporate restaurant combined with a true entrepreneurial spirit.

His greatest love in life is his Wife Euriel and Son Emmanuel. A native of Columbus, Ohio, Scott loves his Ohio State Buckeyes as much as he loves to cook. During his off time he can frequently be found wondering mountain hiking trails like the Appalachian Trail. Scott has a passion for farm to table cuisine and is member of PASA (Pennsylvania Association of Sustainable Agriculture), Georgia Organics, Slow Foods USA, as well as being named by The Mother Nature Network “Top 40 Chefs Under the Age of 40”.

Corinne Zucallo

 Sales & Events Manager

Corinne Zucallo is driven by her passion for people. She studied Mass Communications at Kennesaw State University with a concentration in Journalism and Citizen Media. While in school, she accelerated her career at Sedgewick Restaurant Group from server to bartender and eventually to being the Assistant Manager of Aspens Signature Steaks in East Cobb. She quickly realized that her favorite days included the special events involvement with her work, sorority, and volunteer opportunities.

In the summer of 2016, she was able to expand her knowledge when she joined the Ray’s on the River team as the Sales & Events Associate. She assisted during the transition and renovation of our newly remodeled Grand Pavilion and is excited to take on a larger role as Sales & Events Manager.

 “Our River location is a beautiful canvas and the ability to cultivate new relationships with clients through the planning process is something that I find so rewarding,” says Zucallo, “whether your needs include your wedding, corporate, or social event, I look forward to working with you to make it memorable!”

Natalie Dugan

Sales & Events Manager

Natalie Dugan discovered fairly early in life that event planning and sales are her true calling. Natalie graduated from Georgia State University in 2013 earning a Bachelor’s in Business Administration with a major in Hospitality. With over 8 years of experience in the Hospitality industry, she has a strong knowledge of the keys to successfully serving others.

Natalie began her professional career as an Event Sales Manager with Here to Serve Restaurants, where she served many areas of responsibility and managed events at multiple venues including Strip and Noche. She also served as an Opening Team Member of Hotel Indigo Atlanta Downtown and JP Restaurant. Natalie is proud to be a part of the Ray’s on the River team. She enjoys representing such a beautiful venue with outstanding food, service, and endless possibilities for exciting events.

Being well grounded in the Atlanta hospitality scene, Natalie enjoys participating in community events and building relationships. She has a passion for creating memorable experiences and exceeding clients’ expectations. Considering every guest a VIP, she strives for perfection in the planning and outcome of each event.

Please note that we do have a business casual attire dress code. Hats are not permitted in the dining room.

Hours


  • Monday to Thursday: 11 AM - 10 PM
  • Friday: 11 AM - 11 PM
  • Saturday: 12 PM - 11 PM
  • Sunday: 10 AM - 3 PM and 5 PM - 9 PM

Ray's on the River 6700 Powers Ferry Road Sandy Springs, GA 30339