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He became sous chef at The Cove in 2011 and later became executive chef. “This kitchen has changed me,” he says. “The Cove has grown me into a manager, a leader, a chef.”
These days, Doug has his own catering business, Walls Catering Co., where he is “incorporating southern classics with local influences” as his cooking “provides the perfect balance of comfort, ingenuity, and creativity,” according to the website.
Source: https://www.distractify.com/p/why-did-doug-leave-guys-chance-of-a-lifetime
New Facebook Page: https://www.facebook.com/OsmaniTheOttoman/