There's a saying, "Never trust a skinny Chef". Well, obviously you can certainly trust me, I come from an old school kitchen world where you taste everything you create!

Starting in the kitchen at a very young age, Douglas began building his love for all things food. Earning his place like many, bussing tables, washing dishes, and prepping whatever was asked of him, soon he learned that he was meant to create unforgettable experiences through service. Working in Fine dining Italian Kitchens, the fundamentals of sourcing great ingredients, respecting cuisine, and building flavors, just came naturally.

After graduating from the Culinary Institute of America in 09' he followed his career out to Denver, Colorado where he worked for names like Cameron Mitchell Restaurant group, Linger, MillerCoors, Topgolf, and Winterpark Resorts. Throughout his 14 Years spent in the midwest, he specialized in large events and top tier culinary practices. Unlike many chefs, Douglas felt a calling from both sides of the industry. Holding titles such as Executive Chef, Restaurant Manager, and Director of F&B he brings a balanced resume to the table, recognizing the food and the service are what make the experience, and never one on its own.

Making a side step into the private chef world, Douglas prepared intimate culinary experiences for individuals and groups of hundreds. Working with clients to curate the perfect experience, working towards turning their culinary dreams into a reality every day.

In 2020 after opening numerous restaurants for others, and in the heart of a pandemic, it was time to go out on his own. Opening his first brick and mortar restaurant in a small vacation island town in North Carolina.

Fast forward to 2022. The Stone House Farm property makes its way into his life and from the moment he stepped foot on the site, it was already decided. Douglas and his team would be determined to open one of NY's Finest destination wedding venues in the Tri-State area.