Ray oversees all service and staffing for the restaurant, and is also a Certified Second Level Sommelier through the Court of Master Sommeliers.
Ray Decker's restaurant career began when he was only five years old. Growing up in New Jersey over his family owned seafood restaurant, The Holy Mackeral. Ray remembers traveling into Manhattan's Fulton Fish Market with his father to pick up their seafood for the day. Ray continued working at The Holy Mackeral until he was twenty, when he headed to the Marine Corps where he served as Sgt of an infantry platoon. It didn't take long for Ray to realize where his heart remained, and headed back to the East Coast to join Houstons Restaurant.
Ray's most recent addition to [Upstairs] is the expansion of a beer list that now includes over 80 different selections, ranging from Colorado micro-brews to handcrafted imported ales and lagers. He has personally handpicked every beer that is served at The Kitchen as well as [Upstairs]. Many of the beers have flavor profiles that are appropriate for paring and make the beer list among the most intriguing in the state.
