Chef & Restaurateur
Chef Doug Psaltis has worked in some of the world’s most prestigious kitchens with the industries most lauded chefs from New York City to Monaco, San Francisco and now Chicago. Today, he is part of the nationally renowned Lettuce Entertain You Enterprises (LEYE) and has partnered with R.J., Jerrod and Molly Melman to open some of the Windy City’s most sought-after restaurants including a modern Italian concept, RPM Italian; Southern barbecue spot, Bub City; the tiki-inspired underground lounge, Three Dots and a Dash; a lively neighborhood ramen joint, Ramen-san; the traditional steakhouse with a modern approach, RPM Steak; and soon-to-open rustic trattoria, il Porcellino.
Psaltis helped run Thomas Keller’s highly acclaimed French Laundry in Napa Valley before returning to New York to open Geoffrey Zakarian’s Country as Executive Chef. Country received a three-star review from The New York Times as well as a Michelin star in each of the years that Psaltis headed the kitchen.
In September 2005, Doubleday Broadway published Psaltis’ memoir The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond. Written with his twin brother Michael, Psaltis provides an inside look into the restaurant world and recounts what it took for him to go from his grandfather’s Greek diner in Queens, New York, to some of the country’s most esteemed kitchens.