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As the Executive Chef of CUT by Wolfgang Puck at Four Seasons Hotel New York Downtown, Raymond Weber brings with him more than 15 years of experience in the culinary industry. In his current role, Chef Raymond is responsible for overseeing the entire food operation of CUT, including creating and developing menus, ensuring that the dishes in restaurant meet the standards set by Wolfgang Puck, as well as overseeing the entire back of house culinary team.

Prior to taking the helm of Puck’s first New York location, Weber was the Executive Chef of CUT by Wolfgang Puck in The Address Hotel Downtown Dubai, since it opened in 2011. While in Dubai, Weber was responsible for daily kitchen operations, and was challenged with creating new and innovative menu items that stayed true to the CUT brand and the Wolfgang Puck philosophy, but also appealed to a Middle Eastern guest.

Since joining the Wolfgang Puck family in 2007 Chef Raymond has worked at a number of the restaurants within the restaurant group’s collection including The Source in Washington D.C., WP24 at The Ritz-Carlton, Los Angeles and Wolfgang Puck at Hotel Bel Air. During his tenure with the Wolfgang Puck Fine Dining Group, Weber worked his way up from Sous Chef to Chef de Cuisine and eventually Executive Chef.

Chef Raymond’s incredible culinary talent enabled him to be honoured with the “30 Under 30” by Zagat award in 2013, which recognizes the 30 most influential chefs under 30 in the United States. Raymond has also been recognized as the youngest chef in the U.S. to achieve the prestigious Forbes Five Star rating.