Raoul completed his rigorous apprenticeship in the Culinary Capital of Southern California, Beverly Hills, where he learned the fine points of combining Classical French and Fusion Cuisine with elegant presentation. He perfected these techniques while cooking and traveling all over the United States and Asia Pacific.

Training & Experience

     Raoul came to Dallas after being recruited by David Holben of the legendary Seventeen seventeen restaurant at the Dallas Museum of Art. At the age of 33, Raoul was one of the youngest talents to command a fine dining kitchen in the nation. The Dallas Morning News, D Magazine, The Dallas Observer and fellow Star Chefs consistently praise Raoul's intelligent cooking and his ability to seamlessly meld classic with new, while integrating innovative w/ artful presentation. So much so, Mr. Orosa was named Dallas Star Chef, part of an elite group of up and coming chefs in the DFW area.

His Restaurant

     In 2001, Raoul opened his own restaurant at The Trammell Crow Center called Aija, a reflection of his love of Steely Dan's music. Aija has garnered a 4-star food rating from the Dallas Morning News (Guide Live) and continues to gain praises each year from food critics.