Douglas Mace

Douglas Mace, a seasoned professional in the culinary and hospitality industry, boasts a diverse educational background including an Associate's degree in Culinary Arts/Chef Training from the Culinary Institute of America and a Bachelor's degree in Hospitality Management from Johnson and Wales University.

With a proven track record of success, Douglas has held various key positions throughout his career. He currently serves as an Executive Recruiter at Douglas Mace, leveraging his extensive experience and knowledge to recruit top talent in the industry. Prior to this role, he excelled as a Recruiter at Edge Recruiting, further honing his recruitment skills.

Douglas Mace's extensive career history includes prominent roles such as Director Of Food And Beverage at Magnolia Hotels, where he managed and enhanced the food and beverage services to exceed guest expectations. He also showcased his culinary expertise as an Executive Chef at Topgolf, creating innovative and delectable dishes for patrons.

With a solid foundation in hospitality management, Douglas has also held significant managerial positions. He formerly served as the Restaurant Assistant Manager at MillerCoors, where he oversaw daily operations with a focus on customer satisfaction. Additionally, he demonstrated his leadership abilities as the General Manager at KavasutrA Bar Denver, ensuring smooth operations and exceptional guest experiences.

Douglas Mace's culinary journey began as a Chef de Cuisine at CY Steak, where he perfected his culinary skills and developed a deep understanding of kitchen operations. Prior to that, he gained valuable experience as a line cook at Morimoto NYC, where he learned the intricacies of preparing and presenting high-quality dishes.