Raymond Trinh

Raymond Trinh is the co-owner of Sixty Three Clinton, a new restaurant serving elevated, seasonal American fare with global influences on the Lower East Side. Ray leads the team at Sixty Three Clinton alongside his longtime friend and business partner, Michelin-starred chef Samuel Clonts.

Born to Vietnamese refugees, Raymond grew up in Santa Barbara before moving to Lake Havasu, Arizona at the age of seven. The family’s convenience store provided Raymond with the beginnings of a career in hospitality and after graduating high school, Raymond was accepted to his local culinary school and began to formally explore a career in food. While enrolled, his professor brought him to a local Arizona high school to share his experience with the culinary arts class and meet Sam, a talented, burgeoning chef. Upon graduating culinary school, Raymond joined The Ritz-Carlton Dove Mountain’s banquet team assisting in the cooking and production of 300-person feasts, later moving on to the fine dining restaurant where he would again cross paths with Sam. The two became good friends, and have worked together ever since.

In February 2012, Ray moved to New York City to work alongside Sam in the kitchen of three Michelin-starred restaurant, Chef’s Table at Brooklyn Fare. It was here that he first discovered his love for the front of house, and began studying more about the beverage aspect of a restaurant – learning about wines, sakes, cocktails and beers. After leaving Brooklyn Fare and working at Akashi, Ray joined Sam at Uchu Hospitality’s team captain at Bar Uchu in 2017. Under their culinary craft and leadership, Bar Uchu earned a Michelin star in October 2017.