executive chef

Douglas Silberberg

My name is Doug Silberberg and I’m an Executive Chef.

I live in Los Angeles, California.

The best thing about being a chef is having the ability to create a meal when some say, "There's nothing to eat."

A great food tip that everyone can use is to place a damp paper towel under your cutting board to keep it from slipping around.

The best pasta shape is fresh rolled and knife cut pappardelle.

I’d choose a classic chocolate chip cookie if I could only eat one dessert for the rest of my life. You can eat it hot, cold, with or without milk, coffee, etc.  The options are endless.  It can travel with you, it can be dressed up, it is great on its own and doesn't need extra fluff to be great. A classic. 

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None of my pleasures are guilty, I eat what I want when I want.

Tapatio is my favorite ingredient, acid is key,

My hands, but I suppose that isn't a tool and people can cook without hands. So if not my hands, a chef’s knife. 

I hang out with my family, and surf as much as possible. 

Working for Sodexo is the highlight of my career!

When I was a kid, I wanted to be a lawyer or a sports agent.

I had a lot of meals at the original Spago when I was young.  I remember the first time I saw and ate that now-famous Smoked Salmon Pizza.