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About Chef Ray and Pretty Girls Eat Too
As of 2025, I’ve been a professional chef for 13 years. With 13years of professional cooking skills, it’s hard keeping my recipes to myself. Aside from sharing my recipes online, I’m also have experience as a private chef, cooking class instructor, and recipe developer for restaurants through culinary consultations. In 2023, I decided to focus on sharing my recipes online and give my long restaurant life career a rest. Mainly through social media, I’ve garnered a following of other foodies and travel-goers who love food as much as I do, which is where the birth of Pretty Girls Eat Too took place. From curating and publishing three e-cookbooks and producing hand-blended seasonings, my main goal is to bring my style of cooking into as many fellow food lovers kitchens as I can, just like yours!
Pretty Girls Eat Too is officially 7 years old this year and I wanted to create a space where its easy to find all of my recipes aside from social media for everyone to enjoy,
With that being said, ENJOY and browse my Recipes
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Chopped Cheese Wontons
A NYC chopped cheese is a beloved sandwich that originated in bodegas across New York City. It typically features a blend of ground beef or chopped steak, grilled with onions and peppers on a flat top. The mixture is seasoned with salt and pepper, and topped with melted American cheese. It’s served on a hero…
Most Popular Recipes
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Beefaroni
This elevated and homemade twist on this canned classic is delicious and more than easy to put together. If you have 30 minutes or less, and a few common pantry ingredients, then you’re good as golden.
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30 Minute Meals | Mains | Sauces | Seafood
Salmon Piccata
Salmon piccata is a light, flavorful dish where salmon fillets are pan-seared and topped with a tangy, buttery lemon-caper sauce. The rich, flaky salmon pairs perfectly with the bright, zesty sauce, creating a delicious balance of savory and citrusy notes. Often served with a side of pasta or vegetables, it’s a fresh, elegant meal that’s…
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Single Serve Oxtail
Craving the rich, slow-cooked comfort of Jamaican oxtail but not feeding a crowd? This single-serve oxtail recipe brings all the bold, soulful flavors of the Caribbean to your table—no leftovers required. Tender, fall-off-the-bone oxtail is simmered in a deeply seasoned gravy with thyme, scallions, scotch bonnet, and a splash of browning sauce, just like Grandma…
Chef Ray here <3
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