Doug Psaltis

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.

Today

Today, Doug Psaltis works from the operator side of the trade, with Eat Well Hospitality as the current platform for his work.

Career - Co-founder / president — Eat Well Hospitality, Chicago, Illinois - Kitchen helper — Greek grandfather's diner, Queens, New York - Cook — Panama Hatties, Long Island, New York - Full-time position — March, Manhattan, New York - Worked under chef David Bouley — Bouley Bakery, New York - Worked at — Alain Ducasse at the Essex House, New York - Worked at — Le Louis XV, Monaco - Head Chef — Mix, New York - Worked at — The French Laundry, Napa Valley, California

Recognition

Rising Star Chef (2007) is the award attached to Doug Psaltis’s record.

FAQ 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).