Chef Red Raymundo

Red Raymundo works the seam between two jobs that are usually done by different people. He cooks, and he writes the nutrition plan the cooking is supposed to deliver — a combination he describes as operating “at the intersection of culinary excellence and performance nutrition.”

The practical shape of that is recurring work rather than one-off catering. His own site leads with daily and weekly meal preparation built around a client’s schedule, alongside macro planning and one-to-one coaching for people whose eating is measured against something — athletic output, recovery, body composition. He is a Certified Nutrition Coach as well as a chef, which is what makes the second half of that offer more than a menu preference.

He does take event work: intimate dinner parties through to large-scale private events sit in his stated services, as does travelling with clients. But the centre of gravity is the standing arrangement, which is why ChefListed lists him under personal chefs rather than private.

The cooking range is unusually wide for a nutrition-led kitchen — Italian, French, Mediterranean, Spanish and American alongside Southeast Asian work in Filipino, Thai and Vietnamese. That last group is the more interesting half of the list, and the one least often paired with performance work in this market.

He serves all three Tri-State states — New Jersey, New York and Connecticut — from a New Jersey base. He does not publish rates.