Originally from the from the great state of Maryland, Doug grew up on a farm outside of Baltimore. It was there that he learned about raising animals and butchering from a young age, being taught the way of the land by his Grandfather.

Doug attended the University of South Carolina Culinary and Wine Institute.  After graduating, he made his way back up north to Washington D.C., where he worked as a line cook at Hazel and Table Restaurant as the Chef de Cuisine. Doug then relocated to Birmingham Alabama to open and operate Fero Restaurant. In 2018 Doug moved to Santa Fe and worked stints at Bistro 315, Geronimo and La Boca until finally settling in at Arroyo Vino as Sous Chef while simultaneously co-founding Quattro Mani Pasta.

Doug came joined the Palace Prime Team as Executive Chef in April of 2022 where he is showcasing his passion for seafood, fresh pasta, and prime steaks.