Hailing from the Pacific Northwest, Doug Blair is Voysey's Executive Chef. He has more than 18 years experience and worked in some of the finer restaurants in Seattle before settling in Charleston. Since then, he has graced the kitchens of such well-known Lowcountry eateries as The Indigo House, The Country Club of Charleston, and Beaumont's.
Blair was personally trained by Chef Colicchio in his New York kitchens.