Douglas Alexander is a student of food. His enthusiasm for big and assertive flavors, his obsession for technique, and his love for cuisines and ingredients are what make him an excellent chef and leader. Douglas got his start working in kitchens at the age of 17, and it has only been up from there.
From Line Cook for French Master Chef Phillipe Boulot, to Sous Chef at Meriwether’s in Portland, to Chef de Cuisine & Executive Chef at Washington DC’s Art & Soul, his experience and knowledge have allowed Douglas to leap within the kitchen.
With an extensive repertoire in French, Spanish, Mexican, Thai, Italian, and regional American cuisines, his flavors are deep and expressive. Always enriching his craft, Douglas’ thirst for more culinary knowledge has led him to fermentation, preservation, hunting, fishing, foraging, and butchering.
When not at the stove, you can find Douglas fixed gear cycling, gaming, behind a good comic book, getting new ink, or hitting as many taco shops as possible.