Douglas Sisk started in the restaurant business at a young age, working as a bus boy and dishwasher. After realizing his natural passion for the kitchen, he worked through all the kitchen stations with great speed absorbing as much knowledge as possible. After high school, he attended Sullivan University in Louisville, Kentucky, where he earned a degree in Culinary Arts and Hotel Restaurant Management.
After graduation, Chef Sisk lived in Jamaica where he was a member of the National Culinary Team. The team was ranked 5th overall in the national competition earning several silver and bronze medals. He is the recipient of numerous medals including gold, in U.S. and international competitions through the American Culinary Federation (ACF).
Chef Sisk has cooked for several celebrities and political figures, including Presidents George H.W. Bush and Bill Clinton, as well as the Prime Minister of Jamaica. His 3-D attitude – direction, drive and discipline – give him the key to his success. After holding the position of executive chef for the world-famous Sardine Factory Restaurant in Monterey California, Sisk joined Havana Club Enterprises and designed, opened and ran culinary operations for the five star private city club in Miami, Fl.
Additional experience includes the Atlantis Resort in Paradise Island, Bahamas ware he was in charge of resort restaurant operations. He also worked the Michael Jordon Golf Invitational at The One and Only Resort and Golf Club.