'Sper Chef Douglas G Hope

 

'Sper - Chef/Restaurant Consultant/Catering/Media

Chef Douglas Bio

Chef Douglas Hope has incorporated his vast experience and diversity in his upbringing and travels to gain an understanding of food from growing livestock and produce to the complete use of each product in numerous countries around the world including across Canada, Australia, UK, France and all 5 oceans serving food on 7 continents. 

An education that started at Sir Sandford Fleming in Hospitality Mgmt to Culinary Arts at SAIT in Calgary which continued throughout his global travels.  He has worked in numerous countries and with 2 cruise companies. For 5 years Chef Hope had his own restaurant amidst  four of the wine districts near Adelaide, Australia.  Notable restaurants and hotels filled his resume from Anton Mosimann of London, Canoe in Toronto, Conrad Hotels, Windows on The World, Hilton,  Six Star cruise line Silversea to recently Elmhirst’s Resort of the Kawarthas.

Consulting in the operations of  Seven Creeks Hotel, The Grand Hotel,Scullers Restaurant, Solar Seafood, Chanterelles and Harvest Homestead Hotel to list a few inclusive of cost controls, menu design, staffing and philosophy.

Chef Hope is additionally rebuilding a house on his property near Warkworth on 12 acres which will include heritage varietal produce in Greenhouses, Organic Heritage Gardens, Orchards and a distinct selection of heritage livestock growing naturally fed traditional breeds.

Food Philosophy

Chef Douglas Hope is devoted to creating food products to their maximum potential & using local ingredients when available. Combining methods of slow food principles with smoking, curing, lactose fermentation, pickling, as well as, making hams, salumi, sausages & preserves whilst using everything from head to tail and leaf to root.


'Sper Gardens and Local Foraging