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 wandering 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".
General Manager, Ray's on the River
For Ray's on the River General Manager, Nick King, management has always been a lifelong passion. It all started in ninth grade when Nick managed the school store at Flowery Branch High School, handling all of the daily operations, ordering, and budgeting for the store. Nick's first brush with the restaurant industry came from washing dishes at age 13 with a local catering company, and a few years later Nick's passion for the restaurant industry was realized when he worked his way up to the position of Banquet Captain for Chateau Elan while still attending high school.
From there, he moved on to Hilton Hotels, where he fine-tuned his management skills, and worked his way up until he eventually held the position of Director of Food and Beverage. During his twenty-year tenure in the industry, Nick has worked for world-renowned brands like W Hotels, Renaissance Hotels, and most recently Marriott International. At the heart of Nick's passion for management is a passion for people, and his guiding philosophy is one that sticks with him from his days at JW Marriott "the way we do business is more important than the business we do". Nick says that his favorite thing about being the General Manager of Ray's on the River is that he loves that he gets to be part of so many special memories- from birthdays to anniversaries, and that he has the unique opportunity to make things memorable. When Nick isn't in the restaurant, you can find him with his wife and two sons on the water or playing Legos.
SALES & EVENTS MANAGER
Tippa Horsley is no stranger to the hospitality industry. Although she is an Atlanta native, Tippa got her start by earning her Hospitality Management Degree from the University of Mississippi. Following graduation, she returned to Atlanta and has had the opportunity to work for many local businesses such as the Capital City Club Downtown, Ruth's Chris Steak House, & and A Peach of a Party Catering just to name a few. After 5 years as the Catering Sales Manager for Epic Events Catering she decided to return to her restaurant roots and is very excited to be a party of the Ray's on the River Team.
Through these experiences, she has gained a well-rounded wealth of industry knowledge, which she applies to every client she works with.
SALES & EVENTS ASSISTANT
Erica has been a part of the hospitality industry ever since her first job in high school as a counter person at a local drive-in in her hometown of Watertown, Connecticut. Growing up, Erica always had a passion for cooking and baking, so she decided to follow her culinary dream after high school and attended Jonson and Wales University in North Miami, Florida. She graduated with a degree in Baking and Pastry and then moved back to Connecticut for an internship and began managing a small local bakery shortly after.
Erica has always loved the south and decided it was time to make the big move to Atlanta after several visits. She became a part of the Ray's team in January of 2017 as a hostess and later moved on to become the Maître d'. In July of 2018, she was presented with the opportunity to join the sales and events team and hasn't looked back since. Erica loves helping her clients plan the perfect event from small corporate meetings to large riverside weddings. Her focus and attention to detail helps to make her clients' vision a reality.