In an industry full of passionate chefs Douglas stands out as a man who is deeply passionate about his craft. More recently recognised in the UK for his highly executed Italian cuisine he also has mastered a wide array of cuisines around the world including French, Portuguese and Italian.
“My own cooking, my own food celebrates the freshest, highest quality ingredients. I work hard to personally source and find the best suppliers in the world to ensure this. More than that my food celebrates the wide array of cuisines and influences in which I’ve worked. I draw on the best traditions of each but I give them my own unique stamp”
Influences on Douglas’ personal food style include Alain Ducasse and Laurent Suaudeau who were were both instrumental figures in his early training and career.