A native of Switzerland, Chef Döös entered the culinary field at age 15, won his first award at 16, was a certified chef by 18 and just short of his twenties birthday ran his first kitchen in London. In his younger years he competed internationally on culinary events and also won several recipe contests. He has worked internationally from European establishments to Bermuda and the USA. Stepping stones in his career where as Executive chef at Marriott Resorts and locally as Director of F&B at the Buccaneer Hotel, he opened Antoine's Restaurant in 1987 followed by 5 additional eateries and the Anchor Inn hotel..In 1999 he answered the call to revive the culinary program at CTEC. As the culinary instructor and department chair at the local high school he has received the teacher of the year award. He was voted  best chef, best caterer and business man of the year by reader polls of the “daily news”. The local chamber of commerce bestowed the the title of  "Business man of the Year" on him, Chef Döös formed the "Good to Chew Catering Company" as fundraising vehicle for his  culinary program which not only serves the local events, but also operates an in-flight service, catering to international arrivals as the only USDA licensed caterer. He is the principle behind the  Doos & Don'ts Consulting Group, serving the hospitality industry in food safety training, cost management, labor disputes, training and more. Chef Döös wears many hats, is the president of   VIBES the local bbq society, holds the office of state director for SkillsUSA and NAFACS and is a board member on various community programs. Under his leadership, training and advise, students and chefs alike have advanced and won at local and international culinary competitions An outspoken supporter to advancing local and Caribbean cuisine as well as agriculture, he likes to scuba dive and is an self proclaimed electronics geek.

Chef Bell has 30 years of culinary experience – From five star restaurants in Aspen Colorado, Corporate Chef, Consultant and Culinary Educator. He served as personal Chef to John Travolta and has cooked for two presidents and many celebrities.During the course of his career, John keeps his skills sharp by participating in competitions. To date, he has received many awards noting his achievements: Silver Medal- Aspen Annual Chocolate Classic, Gold Medal- Steam Boat Springs Annual Wild Game Grill, Gold Medal- Aspen Chocolate Classic, Silver Medal- March of Dimes Chefs Cook-Off, Pewter Platter- Best Meal Taste of Ocala, Pewter Platter- Peoples’ Choice Taste of Ocala, Gold Medal- Hot Foods Team Coach Marion County Culinary Student Show. Specializing in nutrition, menu design, food cost and recipe development, Chef John is currently Instructor of the Culinary Arts Program at LHS. His adventurous personality and jovial nature, along with his extensive skills, brings a valuable asset to our team. Presently Chef Bell is the Executive Chef at Sand Castle Resort in St. Croix VI

I have been fortunate enough to have started in the business at a very early age, from very humble beginnings and no formal schooling, thru hard work, devotion, perseverance and a little luck. I was able to work my way up through the ranks and brigades of the restaurant and hotel industry. A 25 year veteran of Kitchens throughout the Virgin Islands, eastern seaboard and a lot of spots in-between. I have recently taken an alternate path to explore the wholesale side of the business, to learn and educate myself on the selling side of the business, in an effort to round out the foodservice experience on a whole and to begin to lay down the groundwork for a business of my own. I am also looking forward to enjoying some of the freedoms, myself, my family and friends have sacrificed, in my pursuit of my passion of food, people, travel, good times and laughter. I currently reside on the beautiful island of St. Croix VI, where I am a sales representative for the Virgin Islands largest food importer.