Today we’d like to introduce you to Chef Doug James.
Hi chef Doug , it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Was on my own at a very young age at 16 so I needed to learn how to cook.
The older I got the more detailed and interested I got into the details, the technique of cooking.
Eventually starting getting into my own proprietary way of cooking.
The demand for my cooking became quite demanding shall I say 🙂
I worked as a culinary director for a restaurant group helping to hone the skills of the kitchen and the staff, perfect ting the menu and teaching the staff on how to cook each dish with proper technique.
My wife wanted to move to the mountains of Utah so I said let’s donut and I’ll start my Buisness once we’re settled.
I now have my business of private cheffing for events and parties in the Heber, Middway park city areas. I also do very select meal prep for a couple hi level executives, and I’ve created a menu delivery for my mountain Community Timberlakes, I did. That because the community doesn’t allow third party delivery services.
I also am one of the preferred chefs up here at the Timbermoose lodge which is the largest log cabin in America, which is where we do lots of larger events like weddings and retreats..
I cook comfort food in an elevated fashion and for the fancy parties a gastronomical experience 🙂
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It’s been a smooth move since I moved here to Utah, the people have been very kind and acceptive of my unique style of cooking so the demand has been incredible and I’m very grateful for that smooth road
Appreciate you sharing that. What else should we know about what you do?
I’m a private chef for exclusive parties and events and clients.
I specialize is customizing a menu by working directly with my clients so they can focus on hosting their event and I can make sure the people attending have great food memories which will reflect directly on the host:)
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
I see the private sector of my business growing exponentially as people continue to realize how important it is to eat clean healthy delicious food for themselves.
There is far too many folks and children eating unhealthy food, this needs to change and change fast we chefs can help educate parents and provide incredible services that are priceless .
Contact Info:
- Website: https://www.chefdougandco.com/
- Instagram: https://www.instagram.com/chefdougandco?igsh=djNwc2Jncm03ZmRj&utm_source=qr
- Other: https://share.google/ABjozMNtxrjSUSm4B
