Doug De La RezaExecutive Chef
Doug recognized his urge for cooking and creating at the early age of 5, due to the influence of his mother. Since then, he has been a fixture in kitchens throughout South, Central and North America. He received his culinary degree in La Paz, Bolivia. Growing up in Bolivia has influenced his cooking style and flavors. He utilizes techniques and ingredients that he learned to cook with since childhood due to Bolivia having access to the most diverse products and interesting and unexplored biodiversity. Doug has been with the Ridgewells family since 2004 serving in many capacities. In January 2014 he was promoted to Executive Chef of Haute Catering. During his time with Ridgewells, he has executed a variety of events from numerous US Open events and helped cater two presidential inaugurations. He has served high profile meals for two, to plated meals for 17,000. He has a strong desire to teach and pass on his knowledge and love of food. During his time with the company he has made huge strides in developing our younger culinary team, teaching them the basics and allowing his passion to be tasted in each and every bite. Along with his passion for the culinary arts he has a strong knowledge of operations, logistics and has helped to revamp menus, processes and procedures which he continues to elevate the Haute standard.