Raymonds is a collaboration between two Jeremys – head chef Jeremy Charles and restaurant manager and sommelier Jeremy Bonia. Charles has worked in Quebec, Los Angeles, Chicago and, most recently, in Portugal Cove at the award-winning Atlantica. Bonia is an experienced restaurant manager and one of Canada's top wine experts. The pair joined forces with the vision of opening a first-class dining establishment, offering fine food, wine and service, with local purveyors stocking the kitchen, and top culinary experts creating each meal.
The name ‘Raymonds’ was selected in tribute to two men who were influential in the lives of the two Jeremys: Charles’s grandfather, Raymond Baggs, and Bonia's father, Raymond Bonia.
The restaurant itself is housed in a stunning example of Newfoundland and Labrador classical architecture overlooking St. John’s harbour. Built in 1915, it has magnificent architectural details that have been carefully preserved to maintain the building’s original character.