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Doug Turbush
- Claim this Profile
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Spanish -
- Menu Development
- Culinary Skills
- Cuisine
- Restaurant Management
- Fine Dining
- Show all
Bio
Experience
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Chef/Owner
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Chef/Owner
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Apr 2011 - Present
Seed Kitchen and bar is a chef driven modern American restaurant featuring local ingredients, hand crafted cocktails, craft beers and a progressive wine list.
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United States
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Restaurants
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200 - 300 Employee
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Executive Chef
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Nov 2004 - Feb 2011
BUEPOINTE Restaurant - Responsible for all aspects of kitchen management, food safety, food and labor costs, ordering, scheduling and training a staff of 35. In charge of all menu development and daily specials. Asian Inspired American Cuisine with full service Sushi Bar and prime steaks. Revenue of $6M
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Executive Chef
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Nov 2001 - Nov 2004
Nava is a contemporary American restaurant specializing in Latin and Southwestern cuisine.
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Sous Chef
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Mar 1999 - Nov 2001
Nava, Bluepointe
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Tournant
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Sep 1996 - Jan 1998
Progressed to Tournant position, responsible for all stations in the kitchen.Initiated creation of specials and new menu items for the Southwest and Asian influenced fine dining menu.
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Chef
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1998 - 1998
Opening head chef of this popular Bangkok, Thailand Sukhumvit Rd Coffee Cafe & Dinner House
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Culinary Arts Intern
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Sep 1995 - Jan 1996
Achieved proficiency in garde manger, grill, sauté and butcher positions. Participated in creation of specials, banquet operations and pastry work.
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Foodservice Manager
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Jan 1993 - Dec 1994
Advanced to Student Manager position, coordinating the activities of 65 student employees.Controlled labor costs, food preparation, sanitation, customer service and inventory. Assured to management that specified food preparation practices were being followed.
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Management Intern
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Jun 1992 - Aug 1992
93Excelled in Marriot's Management in Development Program, Banquets and Housekeeping.Developed skills in numerous banquet, room service, front office, and housekeeping positions.
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Prep Cook
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Oct 1988 - Jun 1990
Advanced to Prep Cook position, producing all cold foods and butchered items.
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Education
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1995 - 1996The Culinary Institute of America
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1990 - 1994
University of Wisconsin-Stout
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Industry Focus. “Food and Beverages”
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