Meet the Chef: Ray Zaidan
Executive Event Chef at The Continental, Ford House

Chef Ray brings heart, heritage, and serious flavor to every dish. We asked him a few questions to get to know the story behind the chef’s coat—and his answers are just as soulful as his food.

What was the first thing you ever made in the kitchen?
“Instant ramen noodles. I came to Canada as a young child, and cooking quickly became both a necessity and a comfort. I learned early that you could take something humble—like a packet of ramen—and completely transform it. A little garlic, a squeeze of lemon, maybe some leftover chicken—it was my first lesson in creativity, survival, and flavor.”

What made you fall in love with cooking?
“Growing up, I carried a lot of responsibility, including helping to raise my younger sibling. Cooking was a way to take care of others—to provide joy, warmth, and comfort when life wasn’t always easy. I found purpose in the way a simple meal could shift someone’s day. Cooking gave me power, and eventually, it gave me a voice.”

What do you love most about working at The Continental?
“Being part of a team that shares my values: hard work, care, and pride in every detail. Continental and the Ford House is more than a workplace—it’s a place where I can align my personal story with a collective mission.”

What’s something you always keep in your fridge?
“Pickles. It’s a weird comfort food for me and I love it.”

What’s the one kitchen tool you can’t live without?
“My chef’s knife. It’s not just a tool—it’s a symbol of how far I’ve come. It’s the one thing I take with me everywhere.”

What’s your late-night guilty pleasure?
“McDonald’s double cheeseburger, no pickles, extra onions. It’s simple, fast, and for some reason, it just hits right.”

What’s your favorite dish on The Continental menu right now?
“The braised short rib sandwich stands out. It’s bold, rich, and full of soul—just like good food should be.”

If your cooking had a theme song, what would it be?
“Time (You and I) by Khruangbin. It’s mellow, rhythmic, and layered—like the meals I love to create. When I need to bring the energy up before service, Be Above It by Tame Impala gets me in the zone.”

Why should people come dine with you?
“Because I bring my story to every plate. I’ve walked a long road, and I try to bring that warmth, humor, and heart into the experience. There’s always something to laugh about, a memory to share, and a dish to connect over. Come dine with me any time.”

If you weren’t in the kitchen, where would you be?
“As a kid, I dreamed of being a pilot. I guess I’ve always wanted to take people places. Cooking does that for me now—just in a different way.”

What do you hope people feel after that first bite?
“I hope it feels like a warm hug. I want them to feel cared for, as if someone thought of them personally while preparing that dish. And I want that last bite to feel like a fond farewell—until next time.”

Come experience Chef Ray’s talent! Book a private event HERE.