Aaron Rayor

Chef
Aaron Rayor

Carmel-by-the-Sea

About Aaron Rayor

Aaron Rayor joined Luca in July of 2017. Rayor, who hails from the Los Angeles area, was most recently employed at Bestia. Bestia is considered by many LA food critics as ‘adventurous’, energetic’, ‘the hottest table in town’ and ‘one of the most cutting edge Italian restaurants in that community’. Prior to joining Bestia, Rayor’s career included stints at Salt’s Cure and the remarkable restaurant of Chef Dan Barber, Blue Hill at Stone Barns. Rayor was educated at Culinary Institute of America in Hyde Park, NY. He also received a baking and pastry diploma from The Art Institute in Orange County, CA.

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