About Us

Meet The Founders, Jake & Ray

Jake Pfohl and Raymund Acayan are the founders and proprietors of Ports of Call Bistro.

Jake & Ray


Jake grew up in and around Buffalo, New York, and later attended New York University in New York City.

After University, Jake was drawn to join World Education, a global non-profit, based in New York City. Jake’s mentor was an accomplished Educator who hailed from India. Jake continued in his international career in, largely in non-profit community development and public health, for the next 35 years.

Jake worked extensively in countries of South Asia, especially Bangladesh, Nepal, India and Sri-Lanka, but also worked in other parts of Asia, Africa and Latin America, touching at least 56 countries and their Ports of Call.

Jake met fellow Americans along the way when abroad, some of whom hailed from the South, and noted their warmth and hospitality.

While keeping a base in New York City, Jake also absorbed the city’s ethnic restaurants and bistros, and worked as a VP in an organization that focused on bringing healthier foods to low-income communities in New York’s City’s five boroughs. One of Jake’s college friends invited him to visit Southport in 2005, and that gave birth to the idea of moving to Southport after feeling drawn to the community.

Ray & Jake


After high school, Ray moved initially from the Philippines to live with his grandfather in Hampton, Virginia, who was working as the City Physician of Newport News. Ray began community college there and later joined the rest of his family in New York City, where he earned his degree in Economics at Hunter College. Ray worked at a variety of financial institutions as an accountant, including the Federal Home Loan Bank in New York. Ray’s amazing family includes six energetic sisters who we call the “Six Marias”, as his Mom and aunts all share that name. Ray’s Filipino family often met as a large group, and always had a table full of foods with the exciting flavors of Filipino food.

Order Online
subscribe to my newsletter

Get access to my latest recipes by joining the weekly newsletter