Doug Blair, Executive Chef, Cassique at Kiawah Island Club, South Carolina, USA

Doug has traveled extensively for his career from a young age and was mentored by esteemed Restaurateurs Carmine Smeraldo and Tom Colicchio. Doug’s style of cooking is a perfect blend of rustic farm to table and upscale fine dining. Doug and his team were featured in the Golf Kitchen Cookbook, and he is now working on writing skills to talk about his passion for his trade and the camaraderie that he has with his peers. In the Golf Kitchen world, we all call Doug, The Man. His dishes will show why!

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