ABOUT DOUG · CHEF · AUTHOR · EDUCATOR
Started on the line at 15. Never really left.
Toronto-trained. Red Seal certified. Four cookbooks. I make plant-based food that doesn’t ask for a pass.
Gourmand Award — Winner · Red Seal Certified · Best Chef — Toronto · 4 Cookbooks
The short version.
First kitchen job at 15, in a Toronto pub. George Brown culinary school, then an apprenticeship at a private club. Hotels, catering, a pro-sports arena. By 26 I was running my own kitchen. Red Seal certified along the way.
In 2012, Eat Raw, Eat Well was named Best Vegetarian Cookbook in the world at the Gourmand Awards. Three more books followed. Then restaurants, consulting, teaching, TV, and a lot of plates that turned skeptics. Toronto raised. Now cooking out of the Philadelphia area.
FOUR COOKBOOKS
Eat Raw, Eat Well. Raw, Quick & Delicious. Vegan Everyday. The Classics Veganized.
Over 1,400 recipes in print. Written for home cooks, tested in professional kitchens. One of them won the Gourmand World Cookbook Award.
TV · SPEAKING · MEDIA
Put me in front of a camera or a crowd.
Cooking segments, keynotes, live demos, festival stages. I’ve done the morning-show rush and the 500-seat demo. Bring the brief.
