Kaighn Raymond
Executive Chef

A graduate of the Culinary Institute of America, Executive Chef Kaighn Raymond has over 14 years of experience in the hospitality industry in New York and Connecticut and 10 years in Atlanta where he is responsible for the development of some of the cities most significant culinary landmarks including Alons’s, Horseradish Grill, Food 101, South City Kitchen, La Tavola, Chops’ and Pastis.

Chef Kaighn comes to the River Room and Vinings Inn after a successful tenure as the highly-acclaimed Executive Chef at Brasserie Le Coze and the French American Brasserie where Chef Kaighn’ s flawless integration of unpretentious cuisine coupled with inspired presentation elevated the reputation of the restaurants to one of the hottest in the city. While awaiting the opening of French American Brasserie, Chef Kaighn was fine tuning his skills working under Eric Ripert at the highly-acclaimed Le Bernardin in New York City.

Chef Kaighn has utilized his experience, knowledge of American and World cuisines and impeccable taste to personally create a menu that will render even the most self-proclaimed gastronome speechless. His ingenious and delectable menus were hand-crafted to help create moments worth remembering with friends and family at the River Room and Vinings Inn.

Chef Kaighn is affiliated with the Saucier's Club and the Epicureans of Wine, where he continues to develop his expertise on all things culinary. Chef Kaighn’s keen sense of tradition combined with his distinct and creative taste continues to establish him as a notable presence on Atlanta’s dining scene.