Hot Head Burritos founder, CEO Ray Wiley dies at age 60
Wiley founded the now 85-unit fast-casual chain in 2007. The company has named co-owner Kelly Gray to the role of president, and Peter Wiley has moved to vice president.
May 27, 2026
The founder, president and CEO of Hot Head Burritos, Ray Wiley, has died, the company said Wednesday. He was 60 years old.
Wiley founded the now 85-unit chain in 2007 after more than three decades in the industry, including as a Subway franchisee. Based in Dayton, Ohio, Hot Head Burritos is known for customizable burritos, bowls and tacos, and 16 signature sauces ranging from mild to wild.
Wiley also co-founded Rapid Fired Pizza in 2015, which grew to 35 units before it was sold to an investment group in 2021.
Hot Head has named co-owner and longtime corporate vice president Kelly Gray to the role of president.
Peter Wiley, Ray’s brother, will serve as the company’s vice president. On the company’s website, Peter Wiley is listed as vice president of marketing and IT.
“Ray built Hot Head Burritos from the ground up with an incredible amount of passion, grit and vision,” said Gray, in a statement. “More importantly, he built a culture centered around people. He cared deeply about our franchisees, employees and guests, and he created opportunities for so many people across this system. His impact on this brand and the restaurant industry will continue for many years to come.”
The company did not give a cause of death. But officials emphasized that operations and franchise support remain unchanged.
“Right now, our focus is on supporting the family, our employees and our franchise community while continuing the work Ray cared so deeply about,” said Gray.
About the Author
Lisa Jennings
Executive Editor, Restaurant Business
Lisa Jennings is a veteran restaurant industry reporter and editor who covers the fast-casual sector, independent restaurants and emerging chain concepts. Her experience includes other industry publications as well as the daily newspaper The Commercial Appeal in Memphis, Tenn., where she was Food Editor. Her work has been cited in the Los Angeles Times, Business Insider, FoodBeast, The Huffington Post, Time.com and more.
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