Highly esteemed within the culinary industry, Chef Raymond Mohan has become one of the most respected chefs for Latin Cuisine. Having amassed invaluable experience in some of the top kitchens, as well as through his extensive travel and dedication to furthering his education, Chef Mohan’s cuisine continues to garner increasing respect and admiration from colleagues and his patrons.

Born in Georgetown, Guyana, Mohan’s artistic nature was evident from an early age, when he would make his own toys from clay and wood – a skill that led him to the art of cooking later in his life.

Mohan’s parents owned and operated a road-side stand, selling Guyanese specialties such as Mavi, sardine sandwiches, pastries and Indian specialties. Getting up at 2:00 AM on Saturdays to help his parents, Mohan learned dedication and respect for food and business. The Mohan family moved to New York City in the early 80’s but Mohan’s love of culture and food set the stage for his career.

A graduate of New York Restaurant School, Chef Mohan spent his first four years in the industry as an apprentice under renowned chefs, Wayne Nish at March Restaurant; Jean-Georges Vongerichten at Vong; David Burke at Park Avenue Café and Christian Delouvrier at Les Celebrities.

In 1996, he was hired as Chef de Cuisine at Patria restaurant in New York City, under Chef Douglas Rodriguez. Chef Mohan and Chef Rodriguez have a shared passion and philosophy for Latin cuisine and in addition to Patria, they have worked together at Aquarella, Puerto Rico; Pipa, a Spanish tapas bar in New York, and Chicama, a Peruvian ceviche bar in New York. Chef Mohan also directed the opening of Alma de Cuba alongside Chef Rodgriguez and the Starr Group in Philadelphia before opening Plantain, his own Latin-Caribbean restaurant in New York, which was open for three years.

Chef Mohan then worked under Chef Marcus Samuelsson, consulting for World Yacht in New York City, before receiving the esteemed position as Executive Chef at Colors restaurant in New York City. Here, he led a kitchen of seasoned professionals from the former Windows on the World restaurant, executing a concept devoted to sustainability, a commitment shared by Chef Mohan.

Chef Mohan’s deep-rooted love of culture and food has inspired him to travel the world for experience and education and in 2007, he moved to Anguilla in the British West Indies to work as Executive Chef at the famed Straw Hat Restaurant.

Having spent much of his free time traveling the globe over the past few years, Chef Mohan has come back to New York City to open ONDA restaurant in the financial district. The menu reflects the expertise and passion that Chef Mohan has developed throughout his career.

ONDA, which means “vibe” in Spanish, combines Chef Mohan’s cuisine with a relaxed and electric environment, offering guests an uplifting experience. Perhaps due to the two hours that Chef Mohan devotes to yoga every day, the kitchen at ONDA is an extension of Chef Mohan, breathing discipline, balance, creativity and positive energy – the essence of ONDA.