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Raiford is a graduate of the Culinary Institute of America and holds a certificate in ecological horticulture from the University of California Santa Cruz and The Center for Agroecology and Sustainable Food Systems. He has over thirty years of experience in the food and hospitality industry, including serving as the director of culinary at the College of Coastal Georgia and the executive chef of Little St. Simons Island and Haute Catering in Washington, DC at the U.S. House of Representatives.
In addition to his culinary career, Raiford is an active member of Slow Food USA and the Board Chair for Georgia Organics. He was named a semi-finalist in the James Beard Awards Best Chef in the Southeast category in 2018 and has been featured in various publications such as the New York Times, Southern Living, Garden & Gun, and HuffPost. He is also a featured chef at food festivals across the country.
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