A native of Switzerland and US naturalized citizen with over 45 years of culinary expertise, “Tony” 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 ABMS University in Switzerland. He has also earned the prestigious Certified Executive Chef certification from the American Culinary Federation, the Certified Food Management Professional from the National Restaurant Association and the Certified Food Service Educator designation via Trident University.
Additionally, 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 teacher. During the late 1970s, he accepted a sous chef’s position at the famous Coral Beach Club in Bermuda. He later accepted a position as Executive Chef to F&B manager in the USA with Marriott Resorts. 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 1990s 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.
Later in his career 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 Virgin Islands 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.