Douglas Gerron - Douglas, Gerron

Biography

Gerron Douglas, Executive Chef, Conrad New York

Gerron Douglas, Executive Chef, oversees all dining operations at Conrad New York, including the hotel’s signature restaurant ATRIO Wine Bar & Restaurant, the seasonal Loopy Doopy Rooftop Bar and in-room dining.

Bringing more than 13 years of experience in the hospitality industry to Conrad New York, Douglas’ responsibilities include guiding the hotel’s unique culinary programming and leading menu development that focuses on incorporating locally-sourced, sustainable foods.

Prior to his role as executive chef, Douglas served as Conrad New York’s executive banquet chef at restaurateur Danny Meyer’s Union Square... READ MORE

Gerron Douglas, Executive Chef, Conrad New York

Gerron Douglas, Executive Chef, oversees all dining operations at Conrad New York, including the hotel’s signature restaurant ATRIO Wine Bar & Restaurant, the seasonal Loopy Doopy Rooftop Bar and in-room dining.

Bringing more than 13 years of experience in the hospitality industry to Conrad New York, Douglas’ responsibilities include guiding the hotel’s unique culinary programming and leading menu development that focuses on incorporating locally-sourced, sustainable foods.

Prior to his role as executive chef, Douglas served as Conrad New York’s executive banquet chef at restaurateur Danny Meyer’s Union Square Events, where he managed all aspects of the hotel’s catering to ensure customer satisfaction and business profitability, while providing leadership to the rest of his team. Douglas spent 10 years in a variety of roles, including sous chef at the Waldorf Astoria New York, prior to joining Union Square Events. There, he worked closely with the executive chef and the banquet chef to create new menus and develop innovative concepts. Douglas began his career as a line cook at Café Provencal in Los Angeles in 2002 before he took his talents to New York in 2005 with Amuse restaurant.

Douglas hails from Los Angeles, California and earned an Associate’s Degree in Culinary Arts from the Le Cordon Bleu Program at The California School of Culinary Arts.

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What is your favorite NYC restaurant? And what is your go-to dish? NYC has too many great restaurants to have one favorite, but my guilty pleasure is simple….. the Al Pastor Tacos from El Gallo Azteca in Staten Island. What is your ultimate meal? My ultimate meal is full of items that I grew up eating. Braised Oxtails, Mashed Potatoes, and Mac and Cheese. What three things are always in your pantry? • Kosher Salt • Sherry Vinegar • Crushed Red Pepper flakes If you weren't a chef, what would you be? A struggling comedian If you could cook with anyone, who would that be? My grandmother, Anna Douglas, her food nurtured our family, showing how to share emotions through food. I wish I could cook one Sunday dinner together. What’s your favorite NYCWFF memory? My favorite NYCWFF memory is seeing my Dad interacting with patrons and making him proud.