Chef Doug

Chef Doug began his professional career by attending The Culinary Institute of America. Upon graduation in 1990, he traveled to Atlanta to work under the guidance of Thomas Catherall, Certified Master Chef at Azalea. He has also worked at Eagle’s Landing Country Club, The Vining’s Club, and One Ninety-One Club before joining the Sysco Atlanta team in 2002 as Corporate Chef. Chef Doug developed his skills to compete on the Culinary Olympic Team in 1992 in Frankfurt, Germany where they won an international gold medal. Since then, he has won several medals for food competitions in the Atlanta area. His most recent victories include a Silver Medal at the 2000 Inland Seafood Challenge and a Gold Medal at the 2000 Sysco Culinary Salon. 

 

Chef Doug has dedicated much of his time to sharing his culinary skills and knowledge. He has instructed culinary classes at the Art Institute of Atlanta and Chattahoochee Technical College. Since 1991 he has been involved with the American Culinary Federation, Atlanta Community Food Bank and more recently the Georgia Restaurant Association, Green Foodservice Alliance and Hospitality Education Foundation.

Chef Courtney

Chef Courtney started in the business thirty years ago as an apprentice to her father who was a Certified Master Chef at the Buffalo Club in Buffalo, New York. In the early eighty’s she graduated from Alfred State College with a degree in Restaurant & Hotel Management and completed her culinary education at The Culinary Institute of America, Hyde Park, New York. Following graduation, Chef Courtney went to the 5 Star Colonial Williamsburg Resort where she held various positions in the kitchen prior to being promoted to Sous Chef and then Assistant Food & Beverage Director.

 

After moving to Atlanta, Chef Courtney worked at the Westin Peachtree Plaza Hotel where she was in Food & Beverage Management at both the award winning Sundial Restaurant and the Savannah Fish Company. She started working for Sysco Atlanta in 1989 and has held the role of Marketing Associate, Perishable Product Specialist and currently Corporate Chef/ Business Review Manager.

 

Chef Eric was also the Southeast Food and Beverage Specialist for ClubCorp of America, (the largest private club corporation in the United States), responsible for trouble shooting, problem solving and teaching southeast region of ClubCorp properties in all areas of food and beverage operation. Before moving to Altanta in 1992 Eric grew up in Savannah Georgia working in numerous food service establishments including The First City Club and The Mill Bakery and Brewery.