Chris Douglass
Lecturer Lead Culinary Instructor, Certificate Program in the Culinary Arts
Since 2000, Chef Chris Douglass has been a core instructor in Boston University’s Certificate Program in the Culinary Arts, offered through the Programs in Food & Wine. His career in the restaurant industry spans more than thirty years and has included tenures as executive chef and operating partner/owner of several renowned establishments, including the pioneering South End restaurant Icarus (1980 to 2010) and Dorchester staples Ashmont Grill (since 2004) and Tavolo Ristorante (since 2008). Alongside his passion for food, hospitality, and community, Chef Douglass champions positive economic and social change through education, job training, food sustainability, and neighborhood development. He has served on the boards of the Boston Public Market, Greater Ashmont Main Streets, and the Chef’s Collaborative, as well as the advisory council of Future Chefs.