Chef Biography
Seth Raynor was born and grew up on the Great South Bay of Long Island, New York. In 1981 while he was attending college at James Madison University, he worked nights at a delicatessen. After two years, he decided on a culinary career and switched to the New England Culinary Institute. While attending, he apprenticed at the Chanticleer Restaurant on Nantucket under Chef Jean-Charles Berruet. After graduating from New England Culinary in 1987, he returned to Chanticleer as meat chef. In 1989, he moved down the street to work as sous chef for 21 Federal Restaurant for two years, and then at American Seasons, also on Nantucket, as sous chef.
In 1992 he and his wife, Angela, (also a NECI grad), opened The Boarding House on Nantucket. In October of 1992, the Great Chefs television crew showed up to tape Chef Raynor at his new restaurant for the Discovery Channel’s television series, Great Chefs of the East (episodes #7 & 11).
In 1998, they opened a second Nantucket restaurant called the Pearl, and in 2009, they opened a third restaurant called Corazon del Mar. Chef Raynor and his wife run all three restaurants on the island today, in 2016.
Recipes
Chocolate Terrine
Serving: 12 Print Chocolate Terrine By Great Chefs November 20, 2015 Beautiful chocolate terrines — 4-ounce ramekins — combine bittersweet chocolate and Kahlua. The terrines are partially cooked in a water bath, then refrigerated for a few hours, or even overnight. After a second short simmering to warm them, they are inverted to unmold. They […]
Carpaccio of Sirloin with Three Aïolis
Serving: 4 Print Carpaccio of Sirloin with Three Aïolis By Great Chefs November 18, 2015 Unlike the classic Italian carpaccio that is merely drizzled with oil, this American version adds three flavors of aioli, roasted pepper bruschetta, and spicy onion rings. This dish is easy to create, and it looks as good as it tastes. […]
Carpaccio of Sirloin
Serving: 4 Print Carpaccio of Sirloin By Great Chefs November 10, 2015 Unlike the classic Italian carpaccio that is merely drizzled with oil, this American version adds three flavors of aioli, roasted pepper bruschetta, and spicy onion rings. This dish is easy to create, and it looks as good as it tastes. The meat and […]
Sautéed Flounder with Shrimp Wontons
Serving: 4 Print Sautéed Flounder with Shrimp Wontons By Great Chefs November 10, 2015 The use of Asian ingredients is one of the hallmarks of Seth Raynor’s cooking style. These crisp wontons also make a delicious hors d’oeuvre for a cocktail party. The wontons may be prepared 1 day in advance of frying. Lightly dust […]