At the age of ten, 2007 New York Rising Star Chef Doug Psaltis got his first kitchen job helping his Greek grandfather in his diner in Queens, New York. Inspired by his grandfather’s work ethic, he decided to try his hand at the trade, and began his culinary career at Panama Hatties in his native Long Island.
Psaltis spent most of his days off traveling to Manhattan, staging in as many kitchens as he could. During one such stage, Psaltis caught the attention of Wayne Nish, chef/owner of March restaurant, who offered him a full-time position. He next went to work under David Bouley at the original Bouley Bakery, followed by three years at Alain Ducasse at the Essex House. Psaltis spent time at Ducasses’s Michelin three-star restaurant in Monaco, Le Louis XV, and when Ducasse opened his next New York restaurant, Mix, he named Psaltis chef de cuisine.
After opening Mix, Psaltis spent time at Thomas Keller's French Laundry in Napa Valley. Upon completing his stint in California, he returned to New York and helped to open Geoffrey Zakarian’s newest venture, Country, as executive chef. In 2009 he did a stint as chef at Smith's in New York before moving to Chicago and becoming the Chef-partner at L20 and Paris Club.