Ian Douglass
Cookology, Executive Chef

Ian Douglass
Chef, Instructor
With twenty years working experience solely in the food industry, chef Ian Douglass joins Cookology in December 2008 as a full-time culinary instructor.  He is a 1995 graduate of the Culinary Institute of America and has recently settled in the DC Metro area, with his family, to lend his expertise to other food-lovers and students.

Ian learned to love and appreciate food at an early age by helping his mother make dinner, desserts, and everything in between.  At the age of fourteen, he got his first job as a pizza-maker at Little Caesar's Pizza and within two years, he was Legumier at the exclusive Cherokee Town Club in Atlanta, working under CMC Mark Erickson.  Since then, he has worked in restaurants ranging from the contemporary American-style Bluestem in Iowa, to the organic Blue Mountain Bistro in New York. 

The Samba Room in Chicago and Bossa in Houston gave him experience in Caribbean cuisines, and later he was Executive Chef at the authentic German Old Stein Inn in Edgewater, MD. 
Chef Douglass has a creative and skillful approach to cooking that is easy to relate to for students at any level.  He is extremely excited to be a part of Cookology and is looking forward to meeting others that share the same passion for food and wine.