MICHELIN-starred chef Doug Psaltis grew up surrounded by the restaurant industry. His grandfather owned a diner in his Long Island hometown, and he often helped his grandmother make pies. “The most important meals we shared together were on Sundays,” Psaltis says, recalling family cookouts where they grilled chuck steaks, even if they had to shovel a path through the snow to reach the grill.
Psaltis began working in his grandfather’s diner at age 10 before joining Panama Hattie’s, which led to a role with Wayne Nish, chef-owner of March in Manhattan. That experience launched a decorated two-decade career: Psaltis helped open Bouley Bakery alongside David Bouley, then spent three years working under Alain Ducasse at Essex House. Ducasse later sent him to train at his three-MICHELIN-starred restaurant Le Louis XV in Monaco. Returning to New York, Psaltis was named chef de cuisine at Ducasse’s Mix, becoming the first American to hold the position in any Ducasse kitchen.
Psaltis next joined Thomas Keller at The French Laundry before returning to New York to open Geoffrey Zakarian’s Country as executive chef. The restaurant earned a MICHELIN star each year during his three-year tenure.
In 2021, Psaltis launched his own venture with the opening of Andros Taverna in Chicago’s Logan Square. In 2022, he founded Eat Well Hospitality with his wife and business partner, pastry chef Hsing Chen. The Chicago-based restaurant group now includes Asador Bastian, an American chophouse that opened in 2023, and Mano a Mano, an Italian comfort-focused restaurant that followed in 2024.
After nearly two decades working under some of the industry’s most respected chefs, Psaltis says it is “an amazing opportunity to now employ so many people.” He views industry recognition as validation of that journey and remains committed to Eat Well Hospitality’s mission: “To create spaces to eat well and be well for [its] guests and team members.”
