CHEF DOUGLAS COX

Hailing from the Midwest, Douglas has been in the restaurant industry for over a decade. His first job was at a farm-to-table concept in the North Shore suburbs of Chicago before he attended culinary school. After graduating, Douglas joined the opening team of Band of Bohemia (1 Michelin Star), the former noteworthy brewpub in the Ravenswood neighborhood of Chicago.

At 19 years old, Douglas left Chicago to become a Sous Chef at the Food & Wine Festival at Epcot with the Walt Disney Company, and was eventually promoted to Head Chef of the Vero Beach Resort before moving to the Tampa Bay hotel scene. After 6 years in Florida, Douglas moved to NYC to work at award-winning Per Se (3 Michelin Stars). In 2022, Douglas joined the Greg Baxtrom Hospitality Group as part of the opening team at Five Acres as Sous Chef, then became Chef de Cuisine at Petite Patate, before landing his Chef de Cuisine title at Olmsted (Michelin Bib Gourmand). He is currently a freelance private chef.