Prior to even dreaming of a performing career in the arts, Raúl Orlando Edwards’ first love was cuisine. Starting at home at the age of 8, he was exposed to the many influences that comprise the food of his native Panamá: Indigenous, Spanish, African, Asian, Caribbean and others, to name a few. These strong cultural and gastronomical ‘forces’ played a role in the development of his unique and distinct culinary palate that adventurously fuses ingredients and spices. By age 15 he began selling birthday cakes, cooking special meals for gatherings, and by age 20, began catering for small corporate events. A music scholarship brought him to Oklahoma, United States, and in 4 months went from working in the dishroom to being the closing cook at the campus dining facility under ARA (now Aramark). There, he acquired mass production food preparation skills and 'banquet logistics expertise'. A music scholarship brought him to Houston, where he worked in several restaurants; learning the other side of the food industry: service! This well-rounded experience prepared him to engage in bigger events that included weddings, home gatherings, and other special occasions; in all, over 30 years of food and service experience molding an approach that ranges from traditional to avant-garde, always fearless and forward thinking in his treatment of food. His vision is to use food to expose people to other cultures, to promote healthy eating and to nurture unity, all achieved from enjoying a meal with flavors as diverse as the people who take part of it. In the end, Raúl’s collective stage and food industry experiences affect his views on what presentation and taste can be: they should make ‘the audience’ want to enjoy and be part of the action - Bon Appetite!