Chef Doug Ganhs, CEC

Chef Doug Ganhs graduated with honors from the Culinary Studies Institute of America in 1993. He has worked at two of the areas most prestigious clubs. First, as Executive Sous Chef at the Grosse Pointe Yacht Club, which is currently ranked the number one yacht club in North America. Then he spent 5 years at the Platinum Level Country Club of Detroit as their Executive Chef.  Doug has spent the last 13 years as an instructor at the award-winning Culinary Studies Institute of Oakland Community College.

In 2012 he traveled to Berlin, Germany as the Captain of the Michigan Culinary Team earning a gold and bronze medal.  His Competitive nature has led him to two championships on Food Network Challenges and several ACF cold and hot food medals. He has coached his ice carving team at the OCC National Championships.

Doug has also served as the President to the Michigan Chefs de Cuisine and has been a member of the American Culinary Federation for the past 15 years. He is currently an ACF certified Executive Chef and an Approved Culinary Practical Evaluator.