Looking Out For Life’s Details And Bringing It To The Kitchen With Executive Chef Douglas Zuk

MCHEF® BURST OF FLAVORS

It can be so easy to get caught in the pace of this industry and forget your life outside of it. Many routinely go from work, do what they have to do, leave, and repeat it the next day. Our guest, Executive Chef Douglas Zuk, is here to remind us to pay attention to the details of our own life while pursuing our craft. Chef Douglas has over 27 years of experience in hospitality service with a diverse background in many types of cuisine and concepts. In Las Vegas, he was the Executive Chef at Hanks Green Valley Station Casino, Off the Strip Bistro at the LINK, Flour and Barley, to name a few. In this episode, he takes us through his career journey from being a busboy and a waiter to becoming a top chef. He opens up as well about going through the passing of his wife and the many realizations he learned about life from it. Sharing his own expert advice, Chef Doug also talks about being a leader and managing people in the kitchen, and shares one of the recipes he made with the South of France.

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