Doug has worked for over 8 years in restaurants in Australia and the USA with some of the best in the industry (including one and two-hatted restaurants in Sydney). A qualified chef who also has a degree in Environmental Studies, Chef Doug is passionate about food sustainability and is committed to the greenest possible approach to cooking. Chef Doug has extensive experience across various cuisines (from Greek to French to Asian fusion) and loves nothing more than experimenting with new flavours and ingredients. He has worked with nutritionists, athletes and individuals who have various food allergies or special diets (including weight loss). Some of the notable restaurants Doug has worked at include Rockpool Bar & Grill, The Apollo, Jimmy Liks, Pullman Hyde Park, Novotel Darling Harbour and Pitaria Mediterranean Grille (USA).