About Me
Chef Douglas Sisk, CEC
Douglas has over 30 years of international experience which started in 1986. He is a world recognized certified executive chef through the American Culinary Federation and World Association Cooks Society. He currently has a multi-faceted career, building better restaurants in south Florida. He holds a position as a consulting specialist with the world’s largest food distribution network. He also works as a culinary teacher, caterer and influencer. He has cooked for some of the worlds most prominent politicians, dignitaries and celebrities from around the world. He has a long history of professional hard-working ethics with a diverse and balanced team approach to creating unforgettable experiences.
Douglas has a degree in Hotel & Restaurant Management and Culinary Arts and strives to achieve continuing education and growth year over year. After working in 5 different US States, 4 international countries and extensive travel and studies his experience and leadership are head of class in any hospitality arena.
Memberships and Certifications:
- American Culinary Federation over 20 years (Certified Executive Chef)
- World Association Cooks Society over 20 years.
- Jamaican National Culinary Team 1997.
- Chaine De Rotisseurs over 15 years.
- National ServSafe Manager and Trainer.
- HACCP Manager Certification.
- Leadership and Management Certifications.
- Health and Nutrition Certifications.
- Multiple Continuing Education Certifications.
Awards:
- 1 Gold Medal, 5 Silver Medals, 1 Bronze Medal in culinary competitions.
- Caribbean Culinary Salon, Puerto Rico, 1997.
- Sustainable Seafood Ambassador.
- “Taste of Elegance” Orlando Florida.
- “Battle Dish” Competition.
- Other Local Competitions, Festivals and Community Events.
- TV and Radio Appearances on Food Network, WINK TV, WSVN and Bermuda Morning Show.
- Trip Advisor, Travel and Leisure Magazine Awards.
Charity Contributions:
- Make a Wish Foundation.
- Meals for Wheels, Culinary Classique D’ Elegance.
- Florida Heart Association, “Driven to Dine”
- Monterey Bay Aquarium “Cooking for Solutions”
- Panetta Institute, 6th Annual Jefferson/Lincoln Awards.
Professional Philosophy
3D Life Attitude
Direction
The direction to know what you want and the goals to achieve it. The importance of achieving the goal to fulfill life happiness and structure. Providing oneself with purpose and direction toward a bigger picture in society. The overwhelming feeling that success is just one step outside the front door everyday, “No Matter What”
Drive
The drive to do whatever it takes to achieve the goal. The personal motivation to train, work and lead oneself and others to the goal. The ability to overcome obstacles and frustrations to become better and fulfill the needs of growth. The strength, passion and willingness to proceed toward the goal with “Failure Is Not An Option” and no regrets.
Discipline
The discipline to follow through to achieve the goal. The mental focus to look at each day and opportunity as it relates to the goal. The pure natural desire to follow through at any length to achieve the dream. The controlled compassion to build a complete self and life through sound decision’s and hard work. To “Never Quit”
Mission Statement
Create unforgettable experiences with exciting and innovative techniques to heighten full body senses. Produce world class food and beverage events at a level that the most diverse connoisseur would love!
Vision Statement
What Customers Are Saying The Chef
James B.
“Was so impressed I had to find out more and tell my friends! Last week we attended a fabulous pre-wedding afternoon party”
Linda B.
“Was so impressed I had to find out more and tell my friends! Last week we attended a fabulous pre-wedding afternoon party”
Karen L.
“Was so impressed I had to find out more and tell my friends! Last week we attended a fabulous pre-wedding afternoon party”
