Prior to joining Art and Soul in 2011, Doug Alexander spent years cooking at the British gastropub Againn and Ashok Bajaj's 701 restaurant in Penn Quarter. Before his move to Washington, DC, Alexander worked in a number of kitchens in Portland Oregon, including Southpark Seafood & Wine Bar as sous chef and Fivespice Seafood & Wine Bar, where he was Executive Chef.
EXECUTIVE SOUS CHEF
Danny’s passion for cooking started from an early age. You could say it was destined, as Danny’s father is the Executive Chef of the very successful “Mill Group” restaurants in South Windsor, Connecticut.
Danny started his career at Art and Soul as a line cook, but in the span of only a few years advanced first to Sous Chef, and now Executive Sous Chef. Danny also worked as Sous Chef at the Michelin star appointed restaurant, Plume inside the Jefferson hotel in Washington, D.C.
Danny’s culinary background is diverse, he has assimilated techniques from his Latin roots as well as French, southern, and farm-to-table cooking.