CETRELLA Sous Chef Douglas DeGeeter formerly performed as Sous Chef to Executive Chef Bruno Chemel at 1-star Michelin rated CHEZ TJ in Mountain View. Chef DeGeeter completed his culinary arts training honored with a National Merit Scholarship at The Art Institute of Houston, and has eleven years of professional expertise gained at high-level resorts, hotels and fine dining restaurants in Texas, Tokyo, Washington, Florida, and most recently in the San Francisco Bay Area.
Douglas DeGeeter performed progressive culinary training with fish at CAFE ANNIE of the Schiller del Grande Restaurant Group, which Zagat praised as “Houston’s Most Popular Fine Dining Restaurant,” and as banquet cook with QUATTRO ’s award-winning chefs at the FOUR SEASONS HOTEL in Houston. DeGeeter then spent a year at RESTAURANTE MUSEO in Tokyo as second chef, where he specialized in menu development and offered cooking classes in Italian fine cuisine. From 2001-2004, he served as Chef de Cuisine and Chef Tournant at THE SALISH LODGE AND SPA in Snowqualmie, Washington, a AAA 4-diamond property. DeGeeter next joined the opening culinary team for the new luxury hotel, THE SETAI , in Miami Beach, as Chef de Partie, followed by a tour as Executive Sous Chef at THE CLUB AT MEDITERRA in Naples, Florida. In 2007, Doug relocated to the Bay Area, where he served as Sous Chef at the acclaimed MICHAEL MINA in San Francisco, also staging at 1-star Michelin rated QUINCE in San Francisco, and at 2-star Michelin rated CYRUS RESTAURANT in Healdsburg, before joining Bruno Chemel at CHEZ TJ .