Douglas Luf, Executive Chef

2006 MRA Western Mass Chef of the Year, Douglas Luf, has been in the restaurant business since he graduated from The Culinary Institute of America in New York in 1988. He perfected his craft at several inns and hotels around the country eventually becoming Hotel Sous Chef at The Four Seasons Hotel in Boston in 1990. In 1995 he was transferred to the Four Seasons in Chicago as Executive Sous Chef. There he was responsible for the payroll, scheduling, and supervising of the more than 40 cooks in his kitchen. In 1996, Chef Luf served as the Executive Chef at the Red Lion Inn in Stockbridge. He has been the Executive Chef at SPICE Restaurant in Pittsfield since 2004. Chef Luf has been very involved with the Berkshire area community. He is a founding member of Berkshire Grown, serving on the board for eight years. He was also named the Berkshire Grown Chef of the Year. In addition, he has served as a board member on the Berkshire Regional Food & Land Council and as an Advisory Member on the board of the Southern Berkshire Educational Collaborative Culinary Program.