09/23/2026
MEET THE CREW: DEWARD RAY
Executive Chef
For more than 34 years, Deward Ray has been working in professional kitchens, building his career the old-fashioned way — through hands-on experience, long hours, and learning everything he could along the way.
Deward’s start in the food business came early. As a kid, he helped his Uncle Boots cater festivals and bull roasts, pitching in wherever he was needed and learning by doing. Those early experiences eventually grew into a 34-year career in professional cooking. Over those years Deward has worked in a number of restaurants. From his teenage years at Fortunato's to Tidewater Grille, Fusion Grille and Enotria to name a few!
Deward will be the first to tell you that Water Street was Theresa’s idea — and joke that he was “catfished” into it. But the truth is, Water Street has always been something they built together.
As Executive Chef, Deward is the person behind so much of what happens in the kitchen every day. The staff knows him as the problem solver — the one who keeps things moving, figures things out, and somehow controls the chaos when the restaurant is packed.
Over the years, he has created some of Water Street’s most memorable dishes, including the Grilled Octopus, Shrimp & Crab Linguine and what he calls the man's wrap... "The Swamp Wrap". But when he gets to choose what he wants to eat himself, he’s perfectly happy with a Blackened Chicken Wrap.
What matters most to Deward is that guests leave Water Street feeling good — that they enjoyed their meal, their time here, and the experience.
Away from the restaurant, he enjoys reading and still plays rugby whenever he gets the chance.
Meet Deward Ray — husband, father, chef, owner, problem solver, and the guy keeping the kitchen chaos under control.
