Doug has a passion and affinity for the contemporary approach and rustic flavors that lend themselves to the Rocky Mountains. With over 20 years industry experience, Doug found his talent and love for food in the Boulder, CO area. While working for and with many organic and biodynamic farms, raw milk dairies and cheese makers, artisan food producers, and numerous innovative chefs; his knowledge and expertise flourished. He spent endless hours honing his ability while leading the team at farm to table kitchens such as: Terrior, Sugarbeet, and Basta.
Establishing his own cuisine, he designed, built, and launched a wood-fired oven based food truck concept- ABLAZE. The success of that enterprise allowed him to work with countless notable organizations including the Denver Broncos, and TED talks. Doug’s desire to live in the high rockies led him to a Chef opportunity with local celebrity chef Kelly Liken, at her namesake restaurant. Then to head multiple outlets at the Park Hyatt Beaver Creek, Resort and Spa. There he had the opportunity to host Celebrity events and cook for the esteemed Princess of Thailand. Before joining Vail Resorts, Doug worked as Resort Executive Chef at Mount Princeton Hot Springs Resort, transforming the operation and elevating the standards with his hands on, personable approach.
In his personal time he enjoys spending time with his wife Elicia, their three children and two dogs. They greatly appreciate the outdoors Colorado has to offer. Family activities enjoyed include hiking and foraging for mushrooms, berries, and spring water. In addition he enjoys snowmobiling, skiing, fishing, hunting, wildlife watching, and utilizing the miles of trails within the local area.