A. W. DOOS III, WCEC CEC FMP CFSE CE
Portfolio & Resume
Welcome to my CV & Portfolio. Please take a moment to browse my work, skills, and professional and educational experience. It’s my firm belief that a good challenge offers an opportunity to develop and improve, which is why I make a point of seeking out new ones in the professional realm as well as in my personal life. Contact me directly to learn more.
Since I began my professional journey I’ve been lucky to have had the opportunity to collaborate on some exciting solo and collaborative projects. I take pride in all that I do and in the long-term relationships I’ve fostered in the process. I firmly believe that hard work eventually pays off, and I know that each day brings me closer to reaching my goals. Explore my portfolio, and feel free to get in touch with any questions.
NEWS SECTION SUBTITLE
the approved short version of my still to be continued "Biography"
or the long one below!
Learned to love the profession from his foster dad in Switzerland, entered the culinary field at age 15, won his first award at 16, was a certified chef by 18, and just short of 20, ran his first kitchen in London. Met his wife there, has two kids, and two grandchildren. Moved to Bermuda, the US, and later the Virgin Island. Owned & operated several successful establishments. Now teaches full time at a Technical school & University while also building a consulting business, educating and uplifting, fixing, and improving all things hospitality in the Caribbean.
IT ALL STARTED IN 1957, ON A CLOUDY OCTOBER MORNING, JUST BEFORE DAYBREAK, AND OF COURSE IT WAS A MONDAY
A native of Switzerland and US naturalized citizen with over 45 years of culinary expertise, “Tony” had an early interest in culinary arts from his foster dad who was a chef at the local railways. It was an expected move when after highschool he progressed to the Swiss culinary apprentice program and studied at the Hotel School Montana in Luzern, graduating with a Swiss Federal Chefs Certificate and a BS in Food Service Mgmt.
An avid learner he is presently working on obtaining an MBA in Nutrition & Food Management from OUS University in Switzerland. He has also earned the prestigious Certified Executive Chef certification from the American Culinary Federation as well as the global Executive Chef designation from World Association of Chefs' Societies, the Certified Food Management Professional from the National Restaurant Association and the Certified Food Service Educator designation via Trident University. Additional Anton holds certifications in IT and MSO as well as in education where he holds the PRAXIS I designation and is a VI certified CTE culinary instructor
During the mid to late seventies, his early chef studies as commis and chef the partie brought him to several properties in Switzerland and England. True to his wanderlust, he accepted a sous chef's position at the famous Coral Beach Club in Bermuda. Additional appointments in some of the best-known properties there, from Executive Chef to F&B manager, opened the doors to enter the USA with Marriott Resorts.
There he held positions from Food Production Manager, Executive Chef and Food & Beverage Director. Opportunities in the early stages of the expansion of that company afforded Chef Döös the chance to show his talents as task force Chef, opening hotels from the east to the west coast. Five years later he accepted the position of F&B director at the exclusive Buccaneer Hotel in St. Croix, USVI.
What was to be a three-year appointment turned into 30 years of Caribbean experience. The next appointment as Corporate F&B director for a startup company led to the ownership and of eventually a portfolio of seven restaurants and the Anchor Inn Hotel as well as the management of a flagged property.
By the late 90ies and after having established himself as the authority in food on St. Croix, he answered the call to create a viable culinary program at the local technical school.
By the mid-twenties, he sold the last of his company assets as he now was the chair of the FACS department at Career and Technical Education Center and State Director for SkillsUSA, with limited time to devote to his business. The “Good to Chew Catering Company” a continuation of a prior held catering business, was formed as a vehicle to means to fund the culinary program.
This company has grown to be the only international certified in-flight catering provider on island and partners with Air Culinaire in providing private jet catering service as well as Yacht provisioning. The company also offers private chef service and caters to any size functions, of which many are in private villas. The company has been featured in several wedding and travel publications.
As a result from a short consulting job, the idea of forming an advisory group was conceived, and so the Doos & Don'ts Consulting Group was created.. This group of professionals, affiliated with other consultants in the US and Caribbean has flourished and moved from the VI into the greater Caribbean region. Today, providing services from hands-on culinary training, food, and beverage safety training and certifications to mentoring and development for every skill set within the hospitality/gastronomy industry, working with independent operators, government and educational institutions to the all inclusive resort.
Anton had appearances on local ABC, CBS, and PBX stations, interviewed on culinary trends on Houston Tv channels and had featured on Good Morning Barbados a daily regional TV show and enjoys a steady flow of reports in the travel magazines.
He is the past advisor to the VI culinary team, mentors individual competitors, received multiple community awards, won equally as many culinary competitions, and is an active promoter for the advancement of contemporary Caribbean cuisine. He is a member of “Let's MOVE,” a Michelle Obama initiative promoting healthy living and fresh food in school lunch programs.
He received “Teacher of the year twice, attesting to his ability to mold, motivate and educate
To the later, he has partaken in the “Caribbean Junior Culinary Challenge” in Barbados since its inception. Chef Döös volunteers as a judge at Caribbean culinary competitions. As a leader in local business, he was bestowed the award as the business man of the year by the Chamber of Commerce.
He is a Rotarian and is a member of several community boards. He founded the local VIBES a BBQ enthusiasts group, is the President and founder of the ACFVI cooks and chefs Association, sits on the council for sustaining food and lectures on topics of interest to the "foodie" at heart. He has been featured on local ABC, CBS, and PBX affiliate TV stations, as well on good morning Barbados, Miami, DC and in Houston.
He is an adjunct professor at the University of the Virgin Islands, a proctor/instructor for ServSafe and much more.
When he is not too busy, he enjoys time with his grandchildren, loves to take walks with his wife or disappears as an avid diver below the blue Caribbean sea.
"Try to become not a man of success, but try rather become a man of value."
Day in and day out, I’m constantly taking on new and interesting projects that help me build my personal brand. From industry-related tasks to unusual and sporadic opportunities, each experience I’ve had has turned me into who I am today. Luckily enough to have been able to experience different cultures I have a deep respect for the human potential. Have a look at everything I’ve done, and send any questions my way.
REGIONAL/DISTRICT DIRECTOR/MANAGER, ENTREPRENEURIAL LEADER; COACH/TRAINER; CORP.EXEC CHEF
Award-winning food and beverage executive with impactful global experience planning and directing operations within demanding fast-paced settings. Creative flair balanced by fundamental expertise in principles of business ownership and financial oversight. Engaging mentor and team leader skilled in motivating and mobilizing teams for success across quality performance, guest satisfaction, cost-effectiveness, and culinary excellence. Expert in curriculum development for the Foodservice industry training needs with an emphasis on sanitation, safety and cost control, customer service, and public relations. Track record in reshaping and developing diverse leadership.
Areas Of Expertise
Executive Chef Processes, Food & Beverage, Operations Management, Inventory Control, P&L Oversight
Food Styling & Plating, Menu Conceptualization, Quality Assurance, Guest Experience, Revenue Acceleration
Team Leadership, Training & Development, Budget Management, Relationship Building, Communications
GASTRONOMY & HOSPITALITY INSTRUCTOR;
CAREER & TECHNICAL EDUCATION CENTER,
FREDERIKSTED, ST. CROIX, USVI
1999 – PRESENT
Architect and deliver engaging curriculum to students in food & beverage, culinary arts and baking
Build positive relationships with students through relationship building and expert coaching
Responsible for 5 programs at CTEC with up to 300 HS student’s incl. adult education.
SkillsUSA VI, responsible for overall management locally and national engagement for the largest CTSO
Operator of first class catering company including in-flight service, villa service and private dinning.
Key Achievements & Engagements
Positioned multiple students for success in international cooking challenges and contests
Conceptualized and launched two-year national program for secondary and post-secondary students to support NOCTI certification; annual enrollment of 40 students per semester
Adult education curriculum for entrepreneurship in food service management and nutrition.
Designed and implemented effective certification training for DIAGEO VI "Learning Skills for Life" program
CONSULTANT / OWNER, DÖÖS AND DON'TS CONSULTING GROUP FREDERIKSTED, ST. CROIX, USVI
2005 – PRESENT
Direct all facets of self-built consulting business serving a wide range of organizational clients
Interface with client leadership to gather, assess and translate needs into sophisticated solutions across full menu design, hands-on culinary training, and front-of-house food & beverage service training
Hands-on and classroom instruction for managers and hourly employees in a variety of hospitality needs.
Lead all aspects of training, including HAACP, customer service, conflict management, cost-efficiency
Key Achievements & Engagements
Guide numerous clients to successful certifications for employees in NEHA & SerfSave, ACF certification.
Maximize learning outcomes through delivery of specific curriculum design and individualized training.
GENERAL MANAGER / OWNER / EXECUTIVE CHEF
A BOARDWALK INN
CHRISTIANSTED, ST. CROIX, USVI
2001 – 2006
Balanced multiple roles as essential manager, executive chef and key strategy developer
Built, tested and deployed diverse menu offerings, established presentation techniques for entire menu an
Key Achievements & Engagements
Led successful renovations of landmark location transforming into white table cloth concept
Established eatery as favorite local establishment
SOLE PROPRIETOR / EXECUTIVE CHEF
ANTOINE’S RESTAURANT & MILL HARBOUR
CHRISTIANSTED, ST. CROIX, USVI
1997 – 2000
Founded and operated full-service oceanfront restaurant, bar and lounge offering breakfast, bistro lunch,
Conceptualization and development, and budgeting as well as marketing and training.
Opened Mill Harbour – full-service, 200-seat restaurant with international and Caribbean theme
Key Achievements & Engagements
Flawlessly coordinated multiple prominent catering events, including weddings and parties
Antoine’s recognized for best breakfast on island
GENERAL MANAGER / CEO
PICO BELLO, INC.
CHRISTIANSTED, ST. CROIX, USVI
1992 – 1997
Coordinated buy-out and spin-off off AIM Corporation company partners to form Pico Bello, Inc.
Performed comprehensive range of corporate duties, including oversight of corporate financial dealings, government and legal contract negotiations, labor relations, asset liquidations, loan negotiations, tax litigation and strategic marketing
Major achievements & Engagements
Executed catering engagements with St. Croix Triathlon (1,000 participants) and Governor inaugural ball (2,500 attendants)
Negotiated profitable contract for in-flight service with Sun-Air
AUGUST 1977 - JUNE 1992
A.I.M. CORPORATION, Christiansted, St. Croix, USVI, Culinary Director
BUCCANEER RESORT, Christiansted, St. Croix, USVI, Director of Food & Beverage
MARRIOTT CORP., Bethesda, MD, USA, Executive Chef / Director of Food & Beverage
IMPERIAL HOTEL INC., Hamilton, Bermuda, Food & Beverage Manager
LOBSTERPOT, Hamilton, Bermuda, Sous Chef, Chef de Cuisine
CORAL BEACH CLUB, Waterloo House & Horizons Cottages, Hamilton, Bermuda, Chef de Cuisine
ST. MORITZ CLUB, London, England, Specialty Restaurant Chef
Silvahof, Bern , Swizerland, Sous chef
Restaurant Oetenbach, Zurich, Switzerland, Chef de partie tournant
Hotel zur Au, Zurich, Switzerland, Commis gardemanger
Swiss military service, Head chef
CERTIFICATION & AFFILIATIONS
“IN THE BUSINESS WORLD, EVERYONE IS PAID IN TWO COINS: CASH AND EXPERIENCE. TAKE THE EXPERIENCE FIRST; THE CASH WILL COME LATER.” —HAROLD S. GENEEN
Certified Executive Chef "CEC®" American culinary federation "ACF", Member World Association of Chefs' Societies "WACS"
Education Resource Group LLC, Certified Food Service Educator "CFSE®", Trident Technical College.
Certified Career & Technical Educator, PRAXIS I certified.
SureFood, Prometric, NEHA & ServSafe Certified, Instructor, and Proctor
"FMP®" National Restaurant Association NRA Foodservice Management Professional certification
HAZWOPER Certified, First Aid / CPR Certified
VI Culinary Team, mentor & advisor, President VIBES the local BBQ society
Comitee member of the American Culinary Federation, President VI ACF chefs and cooks Association, Member RCA
St. Croix Chamber of Commerce, St. Croix Hotel and Tourism Association, Rotary International member
JANUARY 2023 - JUNE 2025
Taste of St. Croix: Best Vegetarian,
Best Presentation overall 2010
Best main course Seafood 2012
3rd place Appetizer,2013
Best local dish 2015
Business Man of the Year, Chamber of Commerce, 2009/10
CTE Teacher of the Year, Department of Education, 2014/15 and 2007/08
Best New Restaurant Daily News 2002,
Best Catering Company, Daily News, 2012, 2007, 1994/5
Chef of the Year, Daily News, 2001/02/07
additional awards, to many to mention, from Chili and BBQ competition to individual Recipe contests.
A good education is a well-rounded one. When it comes to learning, I know that this is not just restricted to traditional academic institutions. As a professional in my field, I have had the opportunity to learn from all kinds of sources, including mentors, colleagues and even from those who are not in my field at all. All of this has helped me become the person I am today, which is why I hold it in such high regard. Want to know more? Get in touch with me today.
The Postgraduate Degrees at the school of nutrition Switzerland in Nutrition and Culinary Arts are designed to strengthen the skills in Health and Food focusing mainly on the managerial elements and the skills needed to successfully run a business from a high-end position.
The thesis is submitted awaiting the defence date.
HOTELFACHSCHULE MONTANA, SWITZERLAND
This training course stands out for its immediate practical relevance in each semester and the subsequent internships, provides students with the professional business fundamentals for the operational management of a hotel, restaurant/bar or catering business.
During 2 years working full time at the Continental & Park hotels i moved and learned every aspect of the food service industry. The federally administered program, under the administration of the national chefs association, taught me in every station of a modern kitchen
GERSAG, SECUNDAR SCHULE, EMMEN, SWITZERLAND
Swiss State (Lucerne) and Federal High-school diploma
"Believe you can and you're halfway there"