Capo Di Pizza
Doug was born in Los Angeles and raised in orange county, CA. He started in the food & beverage industry when he was 16-dishwashing, bussing, waiting tables, catering, and cooking. He worked in both cafes and fine dining restaurants-in both front and back of the house. He also gained hotel experience while working for Hyatt and Marriott hotels. It was his time spent with the Marriott corporation where he met his mentor and good friend, John McLaughlin. John encouraged Doug to go to his alma mater-the culinary institute of America. In 1990, Doug decided to take his advice and the advice of his father-in-law, Felix Barsky, and go to the culinary institute of America in Hyde Park, New York. Upon graduating, Doug went back to the restaurant industry, this time working the front of the house in several management positions. A few years later, thanks to Kurt Kruczek at Naples pizza in Farmington, CT - he got the pizza bug! He worked in several pizzerias before branching out on his own. in November of 2007, Doug and his wife, Lori, opened Dough Pizzeria. They now have three locations: two in san Antonio and one in Plano, tx. they are currently working on their newest concept: dough to go!