Ray's on the River
Accolades & Awards
It is an honor to be awarded and recognized for delivering exceptional culinary and service experiences. Thank you to our incredible patrons for allowing us to serve you and be a part of so many wonderful memories!
Meet Our Team
Executive Chef, Ray's on the River
Dean Berthelot, a Louisiana native, began his culinary career in 1991 by working as an unpaid apprentice to an award-winning French chef at the 5-star Royal Sonesta Hotel in New Orleans. Upon completion of his two year free apprenticeship, he was hired as a roundsman in the fine dining restaurant, Madam Begue's.
In 1995, Berthelot took his first Executive Chef position at New Orleans' House of Blues and was the Corporate Training Executive Chef position, opening 6 units.
He moved to Atlanta in 2001 with The Cheesecake Factory, where he honed his skills in a high-volume and quality-product concept. He began his career with Ray's Restaurants in 2003, working as Executive Sous Chef at Ray's on the River and then moving downtown to Ray's in the City three months later to open it as the Executive Chef.
Berthelot left Ray's in 2010 to serve as Executive Chef for the four Google facilities located around Atlanta. Five years later he returns to Ray's as leader of the culinary team at Ray's in the City, with a mission to take the dining experience to new heights.
Time away from work is enjoyed with his two teenage daughters. Adding to the family are his two dogs and two cats…but, if you ask who really holds the key to his heart, he'll answer "Cocoa Bean," his little Chihuahua. He's a big sports fanatic, particularly loving his LSU teams and the New Orleans Saints.
Berthelot enjoys everything about cooking…preparing, creating, and eating. He truly believes that he is blessed because he gets paid for doing his hobby each and every day.
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.