Farewell Raymond Bar

A Beloved Family Friend and a Master of the Kitchen

– CEC, CCE, ACE, FMP

By Lucio Arancibia

Today, we say goodbye to Raymond, who was more than just a friend — you were family. Your presence brought warmth, laughter, and love into every room you entered. You shared in our joys, supported us through struggles, and left a mark on our hearts that time will never erase.

It’s hard to imagine life without you, but we find comfort in the memories we hold dear — the conversations, the kindness, the quiet strength you carried. You lived with grace and gave so much without ever asking for anything in return.

Though you’re no longer with us in body, your spirit remains. In the stories we tell, in the values you passed on, in the love that binds us — you will always be part of our lives.

Thank you for the time you shared with us. Thank you for being you.

Today, in the hospitality world, we say goodbye to someone whose presence fed our souls as much as his cooking filled our hearts and homes. Chef Raymond, was more than a family friend — he was a true artist in the kitchen, a generous spirit, and a constant source of warmth and joy in our lives.

He had a gift — not just in the meals he prepared, but in the love he stirred into every dish. His cooking brought people together, created memories around the table, and turned even ordinary days into celebrations. Whether it was a simple dish or a feast fit for royalty, he could always taste the passion and care he poured into his craft.

But beyond the food, it was his laughter, his humility, his stories, and his kindness that left the deepest impression. He showed us that feeding people is a form of love — and he did it so beautifully, so effortlessly.

His legacy lives on in the many culinarians that he taught, in the recipes he shared, the gatherings he enriched, and the lives he touched with his generous heart. Though the kitchen feels a little quieter now, his spirit will always be present — in every shared meal, every laugh around the table, and every act of kindness inspired by his memory.

Rest well, dear friend. Thank you for feeding us in every way that matters. You will be missed beyond words.

Chef Bar taught at the Art Institute of Las Vegas from 2007, until he retired in 2019. Prior to that he had a colorful culinary journey. Some highlights…

• Apprenticeship in culinary arts and butchery at the Palace Hotel in Lausanne, Switzerland
• BS in Hotel/Restaurant Management and Administration from the Swiss Hotel Schools Switzerland (EHG) in Geneva, Switzerland
• Certified Foodservice Manager Professional (FMP) from the Education Foundation of the National Restaurant Association
• Certified Executive Chef (CEC), Certified Culinary Educator(CCE) and Approved Certification Practical Examiner (ACE) from the American Culinary Federation 
• Two years as first cook on the SS FRANCE luxury liner
• Team member of the grand opening of the Paris Hilton Hotel, Paris, France
• Chef Rotisseur at Lutèce restaurant in New York City; under chef André Soltner
• Executive Sous Chef for two years at the St. Francis Yacht Club in San Francisco 
• Executive Chef at the El Paseo, a French Restaurant at Mill Valley in the bay area 
• Executive Chef and Owner of Le Poulailler, a French restaurant in wine country, Northern California, for fifteen years
• Instructor at the California Culinary Academy (CCA) and San Francisco City College
• Chef de Cuisine at the Compass Rose restaurant, Eurasian concept, at the Westin Stamford Hotel in Singapore, South East Asia
• Executive Chef, Singapore Airlines Pacific Region
• Assistant Executive Chef at the Luxor Las Vegas & Excalibur Hotel & Casino
• Gold Strike Casino in Tunica, MS
• Executive Chef, Grotto Italian restaurant at Golden Nugget in Las Vegas

Culinary Community & Chef Bar Memories

“Today, our industry lost a chef who leaves behind a reputation built over decades of consistent work,” said Christopher Lindsay, Chef Instructor/Lecturer Food & Beverage Management Department, William F. Harrah College of Hospitality. “I met Chef Raymond about 15 years ago, and over the years, I would bump into him at various events around town or when I was visiting at the Art Institute. There was always a natural familiarity, and even though our conversations were often brief, it felt like little or no time had passed.” 

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“My life was blessed by knowing Chef Raymond. He will be missed, but not forgotten. The imprint he left on my life and of the lives of the many students he touched will live on.”  – Michelle Vietmeir, ProStart and ACF Chefs Las Vegas Board Member