Doug Washington’s career in the restaurant business began at the age of 15 as a busboy at a French Restaurant in Vancouver, Canada, where he grew up. By the age of 18, Doug was apprenticing to manage that same restaurant. At the age of 20, Doug moved to San Francisco, and his first job there was managing for Joyce Goldstein at her renowned Square One Restaurant. Doug worked closely with Joyce’s son, Evan Goldstein, who was the youngest Master Sommelier in the world at the time and needless to say – he got Doug interested in wine. Doug left Square One to be the opening Maitre d’ for Wolfgang Puck at Postrio in 1989. After four years, he left to open his own restaurant – Vertigo Restaurant in the Transamerica pyramid building. In 1997, he joined Traci DesJardins and Pat Kuleto as the Managing Partner at the renowned Jardiniere Restaurant. In 2001, he was approached by the Francis Coppola Group to be the Senior Vice President of New Projects for the Coppola Company. In 2003, he left the Coppola Company to form Stock & Bones Company with his partners, Mitchell & Steven.
Doug currently resides in Berkeley, California with his wife and three children.