Ray England

Executive Chef Raymond England leads the kitchen at Husk in Charleston, South Carolina. With humble beginnings on his family’s cattle farm in rural Idaho, England knows the value of every ingredient that comes through the door. He attended Le Cordon Bleu College of Culinary Arts in Portland, OR, where he graduated with an associate degree in Occupational Studies in 2004. Following various sous chef positions in Oregon and Colorado, England went on to serve as chef de cuisine under Top Chef’s Tom Colicchio and Chef Matt Accarrino at Craft in Los Angeles, CA.

England joined the Husk team in 2022 as executive chef, where he works closely to maintain Husk’s ethos of sourcing Southern ingredients and working with local farmers, growers, and fishermen, as well as Husk’s resident gardener to grow new ingredients and put “feeling and meaning into every dish.” England is constantly looking for ways to support the community in his free time–one of his favorites being eating out at local restaurants. He also enjoys spending time with his wife and getting outdoors, whether that’s golfing or tending his home garden.