Douglas Sisk, CEC, started in the restaurant business at 14 years of age working as a bus boy and dishwasher. After realizing his natural passion for the kitchen, he began cooking. He worked through all the kitchen stations with great speed taking in all the knowledge possible. After high school, he attended Sullivan University in Louisville, Kentucky, where he earned a degree in Culinary Arts and Hotel Restaurant Management.

After leaving the university, he traveled to many locations gaining over 18 years of experience. Chef Sisk lived in Jamaica where he was a member of the National Culinary Team. The Team was ranked 5th overall in the National competition where they won several silver and bronze medals. He has also won medals in other U.S. competitions through the American Culinary Federation (ACF).

He is a Certified Executive Chef, a prestigious award presented by The American Culinary Federation for having achieved a high level of professional training and expertise. In addition to personal honors, he has appeared on many television shows and continues to mentor students through teaching classes and training seminars.

Chef Sisk has cooked for several celebrities and political figures, including Presidents George H.W. Bush and Bill Clinton, as well as the Prime Minister of Jamaica. His 3-D attitude – direction, drive and discipline – give him the key to his success. He is currently the Executive Chef for the world-famous Sardine Factory Restaurant on Cannery Row in scenic Monterey, California.