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.

My Story

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


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     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.

ALBERT EINSTEIN

"Try to become not a man of success, but try rather become a man of value."

Resume

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

EARLY CAREER

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

AWARDS

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.

EDUCATION-text.jpg

Educational History

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.

MBA, NUTRITION

OUS ZUG/ZURICH

SWITZERLAND

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.

BA, HOSPITALITY

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.

AS, CULINARY ARTS

SWISS CHEF NATIONAL DIPLOMA

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

THEODORE ROOSEVELT

"Believe you can and you're halfway there"

Contact

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Anton Werner Doos III, WCEC CEC  CE FMP CFSE MBA

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340-690-9521

877-459-9432

913 St. George, Frederiksted, St. Croix Virgin Islands (US) 00840

©2020 BY A-W-DOOS III WCEC CEC CE  FMP CFSE MBA.

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