Douglas Wodja - Executive Chef - California Sur, CA
| Douglas Wodja is a highly decorated Executive Chef and Restaurant Consultant. He has received many awards and write ups pertaining to his achievements in the culinary arts. He began his career at the age of 13 as a dishwasher in Crofton, MD; he then received his first Executive Chef position at the age of 18 for the Marriott Corporation Over the years, Douglas has had the privilege and honor of exciting the palates of U.S. Presidents and First Ladies, including the U.S. Secret Service, members of Congress, the Ambassador of S. Africa, many film and sports personalities, as well as friends and family. He has worked for many restaurants that have been recognized by Michelin and Mobile, being awarded 3 Stars and 4 Diamonds by AAA. With no professional culinary degree, he was an apprentice to French Master Chef, John Varnom (Nice, France), at which time only 13 Master Chefs were holding that title. Having a vast knowledge of food, Douglas has traveled quite extensively and brings flavors from many states as well as the Caribbean, South and Central America, the Middle East, Europe and Asia. |
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| Jorge Trevino Photography | |
| Management Accountability / Proven leadership abilities All aspects of back and front of the house operations Progressive cuisine style, Multi course tasting menus Opening experience, Silver Service, Ownership, European Trained. |
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| 10 Years + | |
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| American, Modern, Classical, French, Italian, Asian, Japanese, Seafood, Game, Nuevo Latino, European |
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| His entire family are all amazing cooks. |
Gallery
| bottarga |
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| nicoise |
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| ceviche |
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| Bok Choy |
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| Urchin |
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| Scallop |
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| Octopus |
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| Ahi |
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| Douglas Wodja |
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| Sardine |
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| Chef Wodja |
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| Shank Confit |
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| Doug Wodja |
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| oysters |
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| grain salad |
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| med platter |
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| Amuse |
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