James Anderson

Coming Up

Formal training at California Culinary Academy gave James Anderson the technique, pace, and repetition that professional kitchens demand. That base later met a cooking style built on smoke, patience, and barbecue, with Ray Ray's Hog Pits becoming the working expression of that approach in 2009 and Ray Ray's Supper Club extending it into multi-course service.

Where They Are Now

Barbecue remains the center of the work at Ray Ray's Hog Pits in central Ohio, where James Anderson keeps the pit at the core of the operation. In Granville, Ohio, Ray Ray's Supper Club takes the same discipline into multi-course dinners, shifting the format without leaving behind the fire-driven backbone of the cooking. The two projects differ in cadence and setting, but both rely on the same direct priorities: flavor, fire, and control.

In Their Words “I fell in love with supper club styled private dining events years ago.”