Saturday, March 9th at the Grand Tasting & Auction
At an early age, Doug became enamored by food and the kitchen. Whether it was helping his father bake a birthday cake or preparing live blue crabs for a feast, Doug was up for the challenge.
Doug graduated at the top of his class in 1996 from Johnson & Wales (Rhode Island). After college Doug moved to Hilton Head SC, where he was a Sous Chef at The Melrose Club. After a year away he decided to move back north to Newark. Doug was hired as a line cook at the not yet opened Iron Hill Brewery, five years later he was promoted to Executive Chef and Operating Partner of Iron Hill which now has over 10 locations.
After spending 10 great years with Iron Hill, Doug and his wife Lisa decided to move to Fenwick Island DE with their daughter Emma James. After settling in they welcomed their son Chase Douglas.
Doug joined The James Beard Humanitarian of the Year 2014 Matt Haley and SoDel Concepts in the spring of 2006 as Chef of Bluecoast Seafood Grill in Bethany Beach. Since then Doug has helped continue the tradition of excellence and growth of the company. Doug was opening chef of the Catch 54 remodel, Lupo Italian Kitchen, and both Papa Grande’s Coastal Taquerias. He now serves as Vice President of SoDel Concepts and Director of Culinary Operations for all 8 coastal restaurants, the food truck and catering company.