Pizzeria, Resturant Pizzeria, Gourmet Pizza, San Antonio Pizza, Wine

DOUG HORN BIO

Doug Horn, a native of California, has always had a curiosity and love for food-especially ethnic foods. He began working in the food & beverage industry at the age of 14 as a dishwasher, waiter and then eventually a cook. While working for Marriott Corporation, he met his mentor John McLaughlin, a graduate of the Culinary Institute of America. It was after meeting John that Horn knew that this was the direction he wanted to go in. It was time to combine his work experience with a culinary education. Horn graduated from the Culinary Institute of America in Hyde Park, N.Y. in February of 1992. He knew that his real work had just begun...

Horn continued to learn new aspects of the Food & Beverage industry and worked in various cities in various capacities: Restaurants (Marriott, Alice´s Restaurant, Surf & Sand Hotel, Silo, Max Restaurant Group-Max´s Oyster Bar & Restaurant), Banquets (Marriott), Catering (both private in-home catering & Silo) and Training & Development (Subway Corporation).

It was Horn´s move to Connecticut that would take his culinary path in a whole new direction. He became fascinated with the world of Pizza and specifically Pizza as it was in the beginning in Naples, Italy. Horn worked at two Pizzerias in Connecticut and it soon became clear that this was exactly the type of cuisine he wanted to embrace. Horn moved to San Antonio and shortly after was off to train with Peppe Miele, a Master Pizzaioli, to learn the trade of Artisan Pizza-making; specifically Pizza-making that follows the strict guidelines of the Italian Government.

While working nights at Le Reve, Horn focused on his business plan during the day, acquiring space and eventually opening his first restaurant-DOUGH Pizzeria Napoletana.

Since the opening of DOUGH Pizzeria Napoletana in November of 2007, Horn has been recognized by Food & Wine Magazine (June 2009) in an article titled �New Pizza Artisans.� Texas Monthly Magazine (February 2009) named DOUGH as number two in the �Top Ten New Restaurants� in the state of Texas. San Antonio Express Newspaper gave DOUGH the �Critic´s Choice Award� for the Best Pizza Restaurant in San Antonio and The Current awarded DOUGH the �Reader´s Choice Award� for Best Pizza Restaurant in San Antonio.

In June 2009, DOUGH became one of only 32 restaurants in the United States and #292 in the world to receive certification for meeting the strict standards of VPN, the Associazione Verace Pizza Napoletana, as set forth by the Italian Ministry of Agriculture.

Horn continues studying his craft and is focused on supporting the slow food movement. He is a member of Slow Food USA, whose members support local farming communities and the move towards a more sustainable future by incorporating fresh, local, seasonal products. Horn´s commitment to eco-gastronomic food is clear as witnessed by the fresh products served at DOUGH.