RYLA, Hermosa Beach with Executive Chef & Proprietor Ray Hayashi

“Chef Ray Hayashi’s regard for excellence and passion for food can be traced back to the produce on his family’s farm in Kyoto, Japan, which required meticulous maintenance to supply the Michelin starred restaurants in the area. Closer to home, Hayashi’s understanding of discipline and success were formed at his parents’ Japanese restaurant in Gardena, CA and stayed with him through his culinary career.”“In 2011, he joined Manhattan Beach Post as Chef David LeFevre’s Sous Chef. At Manhattan Beach Post, Hayashi played an instrumental role on the team that has since garnered the restaurant three James Beard semi-finalist nominations. Upon the opening of Fishing with Dynamite, LeFevre tapped Hayashi to become the restaurant’s Chef de Cuisine where he continued to demonstrate his passion for excellent seafood, and contributed a Japanese aesthetic to showcase only the finest treasures from the sea.”“In 2016, Hayashi departed for culinary immersion cooking in Michelin-starred kitchens in Japan and traveled throughout Europe before returning to re-join the Simms Restaurants team as Culinary R&D Chef for Manhattan Beach Post, Fishing with Dynamite and The Arthur J.”“In early 2022, with the support of chef LeFevre and Simms Restaurants, Hayashi embarked on his most ambitious culinary adventure to date, opening his very own restaurant in Hermosa Beach with his wife Cynthia Hetlinger (formerly sous chef at Providence) as chef de cuisine. RYLA serves Hayashi’s take on seasonal Los Angeles cuisine driven by seasonal produce from local farms and a menu influenced by L.A.’s diverse cultures, and of course, drawing from Hayashi and Hetlinger’s respective Japanese and Taiwanese heritages.”Chef Ray and his culinary team shop for their produce weekly at the Santa Monica Farmers Market.Chef Ray takes a break from his busy Holiday kitchen to join us.