Meet our team

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Alex Stockwell joined the Ray's Restaurants team in 2014, bringing more than 16 years of industry experience to his role as general manager of Ray's at Killer Creek. Stockwell leads his team by example, working each day to build a lasting community around the restaurant, and he can often be found chatting with guests, taking pride in his ability to make every diners' experience a memorable one. Alex holds his team to a first-class standard and is always looking for opportunities to reach new levels of excellence. His leadership has built a culture of inclusivity and acceptance that is infused throughout the Ray's at Killer Creek team.

Growing up in Traverse City, Michigan, Alex began his career in the industry at a local ice cream shop when he was just 15 years old. He quickly recognized his love for the hospitality industry and the comradery of working with a passionate team, and he continued to advance his career in hospitality, even owning a business at one point in time. Stockwell's dedication to his community helps drive Ray's at Killer Creek to be the premier seafood and steakhouse restaurant in the Alpharetta area.

Stockwell's favorite aspect of working in restaurants is the opportunity to deliver true hospitality to each guest and build a team that is driven to create memories. In his spare time, Alex enjoys freediving, a hobby he picked up during his childhood summers at Lake Michigan, and spending time with his wife, Logan.

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Paige Anton


Paige joined Rays in 2023 after working in the restaurant and hospitality industry for over nine years. Paige has held positions of ever-increasing responsibilities including server, bartender, and back of the house. She has a passion for delivering memorable dining experiences for guests. She also takes great pride in training and educating team members and watching them grow.

When she is not working, she enjoys hiking, swimming and beach vacations.



Executive Sous Chef

Neemias Carroll-Sanchez has been a part of the Ray’s Restaurants team since 2021 and executive sous chef of Ray’s at Killer Creek since 2023.

Carroll-Sanchez started working in hospitality in 2005 when he was in high school in Kennesaw. He was a waiter before moving into a management training program in 2008 with Copeland’s of New Orleans and then as kitchen manager with Outback Steakhouse in 2012. As kitchen manager, he learned every station in the kitchen. Building upon his experience, he was ready to branch out and accepted a position at Ray’s in the City.

"I gained a lot of valuable experience with the guidance of the executive chef at Ray’s in the City, and I was ready to take the challenge and became sous chef in 2021,” says Carroll-Sanchez. “Ray’s Restaurants is an amazing company to work for, so I was pumped to accept the executive sous chef position at Ray’s at Killer Creek in 2023. I'm constantly growing and developing a team that allows us to deliver the highest quality dishes and service."

Carroll-Sanchez’s organizational skills and keen attention to detail have set him up for success. As executive sous chef, his responsibilities include staffing, planning and directing food preparation, as well as complying with nutrition and sanitation regulations and safety standards.

Carroll-Sanchez is married and lives in metro Atlanta with his husband and their two Chihuahuas. He is an avid outdoorsman who loves to discover hiking trails and enjoy the Chattahoochee River in summer. He takes physical and mental fitness seriously. He practices meditation and finds that balances out the high-pressure pace of his life in a busy kitchen.