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Chef Raul follows his Passion: Potato-peeling to Culinary Prestige

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By Ernesto C. Moya (emoya@stanford.edu)

Epic things indeed start with humble beginnings. From a working student struggling to put food on the table to an award-winning chef, Raul Lacara is an example of hard work, determination, and perseverance.

At an early age, Raul had to fend for himself, attending school during the day and working in a hotel at night. “I was peeling hundreds of potatoes every night so that I could have a free meal and a roof over my head,” Raul quips as he looks back to his days in the Philippines. The family lived in Guam before his mother passed away, and his dad decided to return to the motherland for good. Not long after they had moved back, Dad also passed on, but life had to continue for him and his other four siblings.

He was a Fine Arts major but loved working in the kitchen, so he continued his passion and has worked in several prestigious restaurants and hotels, including Holiday Inn Hotel in the Sultanate of Oman, Intercontinental Hotel in Miami, Top of the Mark in San Francisco, and Wind Star Sail cruises, where he had the opportunity to travel and explore the world. On one of his visits to the States, his brother convinced him to stay for good and try the American dream again. He was convinced to stay in the golden state when he met the love of his life, Karen. They are blessed with two intelligent young lads, Riyan and Russell. Riyan is studying at UC Davis, and Russell is a junior at Stanford University.

Raul was working at the nearby Stanford Park Hotel when an industry colleague asked him if he would be interested in working for Stanford University. And now, twenty-something years later, he’s the award-winning executive chef of the Schwab Executive Services, offering the highest level of excellence in food and hospitality service to world business leaders who attend Stanford Graduate School of Business Executive Education programs and the broader Graduate School of Business. Schwab Executive Services has been ranked #1 for 14 consecutive years by the Financial Times in providing culinary excellence and friendly, efficient, and customer-focused service to students and the Stanford community.

He has received numerous awards, including winning the gold in the National Association of College & University Food Services regional and national culinary competitions in 2001 & 2004.

Not only is Raul an outstanding chef, but he’s got excellent skills in ice, fruit, and butter carving. Best known for his exemplary work ethic, he’s solution-oriented and takes ownership of what is on his plate – literally and figuratively. He ensures that every dish he prepares and puts on every plate for any event is exceptional and flavorful. He once said that getting the best flavor is not copying a recipe but having it in your heart and mind.

As an old Filipino saying goes, “Pag may tiyaga, may nilaga, [If you work hard, there is "stew" (or something to eat)].” Raul believes that hard work leads to success. “It doesn’t matter how many potatoes you peel; the end game is much more important,” he finishes with a smile. Chef Raul Lacara is this year’s recipient of the Stanford Asian American Award for Staff.