Chef Douglas began his career in the food service industry more than 30 years ago. Since then, he has worked in restaurants and catering companies in San Diego, Carmel and Atlanta. He has trained at such renowned institutions as The Ritz-Carlton Culinary Arts School, Culinary Institute of America and the famed Institut Paul Bocuse in Lyon, France.

In 2000, Chef Douglas bought a 16-acre farm with his wife Jane and retired to the tiny community of Morganton, GA. After three years of restoring the 75 year old farm house and barn, Chef Douglas became restless to return to his first love, preparing great meals for appreciative clients.