Our Love Affair with New Orleans
We traveled to New Orleans because we liked Cajun food.
We ended up falling in love - not just with the food but with its infectious vibe. We started Alba Ray's to bring the soul of the Cajun kitchen and the New Orleans lust for life into the heart of San Francisco.
"Laissez les bons temps rouler!" or "Let the good times roll"!
Cajun Soul x California Love
A high school dropout, Alvin cites hard work, humor, and a sincere love of people as the values that have propelled him forward in life. In addition to Alba Ray’s he owns Causwells and Popsons Burgers. Prior to opening his own restaurants, Alvin served as general manager of Delarosa and Lolinda.
You might recognize Scott's face because he continuously apologized to you for the long wait at House of Prime Rib, where he was a manager. Scott’s love for the restaurant business began at Truluck’s Seafood, Steak & Crab House (Naples, Florida), where he was inspired by the extensive wine program and the fact that the restaurant owns a fleet of crabbing boats in the Gulf of Mexico.
This guy likes to party hard. Don’t ask him what his favorite drink is because he can't decide between a Sazerac or a Hurricane. It should come as no surprise that Mardi Gras is his favorite holiday.
Executive Chef / Partner
Adam is the culinary brains behind the food at Alba Ray’s, as well as his other restaurants Causwells and Popsons Burgers. Before striking out on his own, Adam was sous chef at San Francisco’s beloved Flour+Water. He has cooked across the country in Arkansas, New Jersey, Maryland, and in New Orleans alongside James Beard award winning chef Donald Link at Herbsaint.
Hailing from the North Shore of Oahu, Mike loves all things tiki, and his favorite drink is a daiquiri. He loves bodysurfing, photography, travel, and the ocean. Prior to joining Alba Ray’s, Mike spent nearly six years behind the bar at Delarosa.