Chef Robert’s culinary education began at Seven Oaks in Greenville, SC under the direction of an Executive Chef from the Cordon Blue. It was there Chef Robe learned the foundations of sauces, stocks, butchering, and line positions. Following that experience, he sought experience in the patisserie side of the industry, eventually moving to Atlanta, where he worked as a baker for a year, which would one day be put to use as Head Pastry Chef at highly regarded restaurants in Spartanburg, SC. Robert’s talents were further refined in Phoenix, Arizona as he worked his way through the ranks of Preparatory Cook, Line Cook, Pastry Chef, and Sous Chef. A move back to the Southern United States allowed him to pursue opportunities as Sous Chef in both Atlanta and Charleston, where he began developing menus and managed kitchen operations.

Robert has worked under respected celebrity chef Tom Colicchio, during which time he expanded his culinary knowledge and technique. Following this experience, Chef Robert was offered an executive chef position and has since held that role in restaurants in Charleston, Phoenix, and Palm Desert. His time in Phoenix included roles at Desert Highlands Country Club, Madison Club, and Gozzer Ranch Golf and Lake club, in addition to opening the restaurant at Yellowstone Club in Montana.

Chef Douglas later opened his own highly acclaimed restaurant, Sense, in Palm Desert, California, which received a best new restaurant award from Palm Springs Life and numerous accolades from food critics. His passion is for cooking in its purest form, a return to the basics, or “From scratch” cooking. Using local and regional seasonal ingredients, his food is not processed but crafted. He focuses on stimulating all five senses and believes ingredients should speak for themselves. Above all, Douglas believes one should cook from their soul, with the utmost respect for the ingredients themselves.