Thomas Keller

As Pastry Chef for Bouchon Bakery in Yountville, Raymie Fuentes leads the pastry team, overseeing the bakery’s daily production of bread and pastries, as well as managing the development of specialty items.

Raised in Texas, Raymie’s journey towards becoming a chef began at the age of 16 when he took his first job at a local grocery store. He started working in the bakery department, washing dishes and preparing for the day ahead. Fascinated by the seemingly endless supply of buttercream, he would quickly finish his tasks to begin experimenting and piping the buttercream. This experience led him to discover his talent and appreciation for wedding cake design, inspiring him to pursue a formal education in baking.

Raymie enrolled himself at the Culinary Institute of America in San Antonio, where he earned his associate’s degree in applied science in Baking and Pastry. After meeting Chef Keller at his graduation, he moved to Yountville, CA, and began as a pastry commis, gradually advancing to the role of Pastry Chef de Partie. He later excelled as Sous Chef at Bouchon Bakery Rockefeller Center in New York City. Raymie then returned to Yountville and took on the role of Executive Pastry Sous Chef. Today, he looks forward to mentoring the team, innovating and providing the community with pastries and beautiful cakes.