in Culinary Arts, Forest Park, St. Louis
B.A. in English Literature, Western Illinois University
Doug obtained his culinary degree from St. Louis Community College at Forest Park and his Bachelor of Arts in English from Western Illinois University. He has worked in the restaurant industry in several capacities since 1996, including a three year stint as a front of the house supervisor in Yellowstone National Park. He cooked at several local restaurants in the St. Louis area including both Ralph's and Gentelin's in Alton, IL, and then later worked as a bench hand at Duke's Bakery. Doug eventually took a position at the Ritz Carlton in St. Louis where he practiced garde mange, sushi, and pastry.
After relocating to Tacoma, WA, he took a position as the lead cook at PLU, where he happily works today as a Sous chef. He is a current member of the Washington State Chef's Association, a Washington chapter of the American Culinary Federation. In 2011 he took part in the NACUFS Culinary Challenge coming home with an ACF Silver medal.
Currently Doug is the PM Sous Chef with PLU DIning & Culinary Services and helps to orchestrate the Food For Thought Book Club at Garfield Book Company at 6:30pm on the last Wednesday of every month.