AD:January Chef of the Month is Douglas Wodja - Executive Private Chef - Confidential, TX
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| Since the age of 4, I wanted to become a chef, I followed my dream and started with an apprenticeship about 20 years ago in Germany. Starting at on of Germanys top Michelin Star rated restaurants of that time, I discovered my talent for high profile upscale fine dining cuisine. Now being trained in haute cuisine, I worked my way up through the ranks, working for and with some of Germanys best and most recognized chefs. I moved to the US in 2002, and since then I gathered experience in restaurant, catering and hotel operations. I would describe my style as -a contemporary approach to traditional roots- always striving for, and never compromising the highest quality ingredients, without sacrificing the bottom line. I am a driver, fast moving, a top achiever, a life-long learner, looking for new skills, insights, and Ideas. If I am not learning, I am not growing, not moving forward toward excellence. I am ready to lead any team to the next level, and to deliver results to my superiors. |
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| 10 Years + | |
| Restaurants, Catering, Hotel, Convention Center | |
| Comprehensive knowledge of most international and domestic dishes, well experienced in, German and French Cuisine, haute cuisine, modern European fusion, American cuisine, Californian cuisine and Italian cuisine, developed my personal contemporary style | |
| Influences,...... my grandma, because she never ever would have cut a corner in her cooking, even not at age 95. Norbert Schuh, one of Germany's top 10, taught me about the easiness of complex cooking. Antonio Bourdain, because he is, besides Thomas Keller and another few, probably the only real chef we have. |
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