A. W. DOOS III, WCEC CEC FMP CFSE CE

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.