Growing up on a market street in Guyana, Raymond would go to the market everyday with his mother to shop for the family. Raymond fell in love with the foods in the market and enormous diversity of ingredients being offered. Today, Chef Raymond continues to find inspiration in the markets of New York City and the many seasonal culinary opportunities they represent which led him to complete his Culinary Degree at the New York Restaurant School. Having amassed invaluable experience in some of the top kitchens, as well as through his extensive travel and dedication to furthering his education. Chef Mohan spent his first four years in the industry as an apprentice under renowned chefs, Wayne Nish at March Restaurant; Jean-Georges Vongerichten at Vong; David Burke at Park Avenue Cafe and Christian Delouvrier at Les Celebrities. In 1996, he was hired as Chef de Cuisine at Patria restaurant in New York City, under Chef Douglas Rodriguez. Chef Mahon and Chef Rodriguez have share a passion and philosophy for Latin cuisine and in addition to Patria, they have worked together at Aquarella Puerto Rico; Pipa, a Spanish tapas bar in New York, and Chicam, a Peruvian ceviche bar in New York. Chef Mohan also directed the opening of Alma de Cuba alongside Chef Rodriguez and the Starr Group in Philadelphia before opening Plantain, his own Latin-Caribbean restaurant in New York, which was open for three years.