Chef Doug Freeman is an honors graduate of the Le Cordon Bleu Program from the Scottsdale Culinary Institute. Before embarking on Chefwerx, Doug spent the past nine years training with the best of the best in the food industry. His internship began at the award-winning Restaurant Oceana in Scottsdale, Arizona under Chef Ericolino Crugnale where he worked his way to the position of Chef Tournant. He then went on to spend the next seven years at the prestigious Essence Catering under Chef Eugenia Theodosopolous. As the Executive Sous Chef, Doug honed his skills by creating dishes inspired from France to far East Asia. Chefwerx wants to help bring people back to the table to enjoy not only healthy and delicious food, but most importantly, the company and conversations of family and friends. Chefwerx is a proud member of the American and Personal and Private Chef Association and adheres to the International Personal Chef Code of Ethics.