Portrait of Doug Psaltis
i. Biography
The Climb
A line cook’s foundation was built in Queens heat, in Doug Psaltis’s Greek grandfather’s diner, where speed, repetition, and service set the terms. The sequence matters: each kitchen added a different standard of discipline before Psaltis took on leadership as Head Chef at Mix in New York and then at The French Laundry in Napa Valley, California. Restaurant management and ownership followed the line cook years. Doug Psaltis later served as executive chef at Country in New York, chef at Smith's in New York (2009), chef-partner at L20 in Chicago, Illinois, and chef-partner at Paris Club in Chicago, Illinois, before becoming executive chef at Lettuce Entertain You Enterprises in Chicago, Illinois (until 2019). He is now co-founder / president of Eat Well Hospitality.
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Today
Today, Doug Psaltis works from the operator side of the trade, with Eat Well Hospitality as the current platform for his work.
Recognition
Rising Star Chef (2007) is the award attached to Doug Psaltis’s record.
FAQ
Asked of Doug
Where did Doug Psaltis work before?
Earlier in their career, Doug Psaltis worked at Greek grandfather's diner, Panama Hatties, and March.
What recognition has Doug Psaltis received?
Rising Star Chef (2007).
The Sunday email
Read about chefs like Doug Psaltis in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.