The Raymond Restaurant is pleased to announce it is under new management. Husband and wife, Rob and Leslie Levy and their partner Garry Weyand have a great respect for the history and loyal following of The Raymond while they revitalize the former caretaker’s cottage.

The Raymond is their first restaurant venture. They are actually well known for real estate investment and development in the San Gabriel Valley, and have been business partners for over 15 years. In addition, Rob Levy is a Senior Loan Consultant with Washington Mutual and a prominent mortage banker in the community for nearly 20 years. Leslie grew up in La Cañada and oversees construction and property management. Garry Weyand, grew up in San Marino and is a Senior Realtor with Prudential California Realty.

The management team became familiar with The Raymond while renovating an apartment building next door. They were initially interested in acquiring a fourplex on the restaurant’s grounds. Then The Raymond’s former owner, Suzanne Bourg, made them an offer they couldn’t refuse - asking if they’d also be interested in buying the restaurant. The Levys and Weyand couldn’t resist. During the renovation, they had been dining quite a bit at The Raymond and had fallen in love with the charm of the restaurant. As the new owners, they invite you to experience everything The Raymond has to offer - romantic fine dining, extensive wine list and full bar, a warm and welcoming ambience and superb service.

Christian Felippa, former Sous Chef of Citrus, Hollywood and former Executive Chef of Ten, Newport Beach is now the Executive Chef of The Raymond Restaurant in Pasadena. 

Chef Felippa who lives in Glendora with his wife, son and newborn daughter, is an area native, born and raised in Arcadia.  His passion for cooking began when he took over his sister’s restaurant, Caffe Panini.  When that concept was sold, he enrolled in the California School of Culinary Arts in South Pasadena.  Upon graduation with a degree in Culinary Arts, his skills impressed the management at the famed Citrus Restaurant in Hollywood where he became their Sous Chef for two and a half years. 

Chef Felippa was then lured away to Orange County by the Ten Restaurant Group.  There he helped open and create the menus for two Pacific Rim restaurants.  First was Mosun in Laguna Beach.  The Second was the popular Ten Restaurant, an Asian Bistro, in Newport Beach.

When Felippa heard there was an opening at The Raymond in Pasadena, he jumped at the opportunity.  The commute from Glendora to Newport Beach was brutal.  When he saw The Raymond, he fell in love with the location. “It reminded me of Chef Thomas Keller’s restaurant, The French Laundry in Yountville.  Unlike Orange County, I knew at a restaurant like The Raymond would be more about the food and less about the bar scene.”

Chef Felippa has recently updated The Raymond’s menu and introduced a delicious, more contemporary California cuisine using the freshest seasonal ingredients.  His specialties include Summer Heirloom Tomatoes layered with grilled eggplant, Lobster & Shrimp Ravioli, Herb Crusted Seared Hawaiian Ahi Tuna, Roasted Salmon with potato risotto and Rack of New Zealand Lamb.