-Courtesy of Cashman & Associates
Chef Gerron Douglas now leads the kitchen at Dolce Italian + the entire F&B programming at the W Hotel. As Executive Chef, Douglas oversees all food operations within the complex, including the hotel’s signature restaurant Dolce Italian Philadelphia, W Hotel’s living room lobby bar, wet deck, in-room dining, and all banquet functions. Douglas boasts over 20 years of experience in the hospitality industry.
Prior to joining Dolce and the W, Chef Douglas served as Director of Culinary at Backal Hospitality. He has also served as the Executive Chef at TWA Hotel at JFK, overseeing the start-up, launch and ongoing operations for all outlets. Additional hotel tenure includes Executive Chef at Conrad New York, and earlier career development as sous chef at Waldorf Astoria New York. Along the way, Chef Douglas developed his expertise in scaled banquet operations as Executive Banquet Chef at restaurateur Danny Meyer’s Union Square Events, where he managed all aspects of the hotel’s catering to ensure customer satisfaction and business profitability.
His career began as a line cook at Café Provencal in Los Angeles in 2002 before taking his talents to New York in 2005 with Amuse restaurant. Douglas hails from Los Angeles, California and earned an Associate’s Degree in Culinary Arts from the Le Cordon Bleu Program at The California School of Culinary Arts.
Under Chef Douglas, Dolce Italian has launched a new Aperitivo Hour (Italian style happy hour) menu available Tuesday – Friday between 4:00pm – 6:00pm at the bar.
The menu includes:
Half off Pizzas- Margherita ($8), Primo Amore with burrata, cherry tomatoes, arugula, parmigiano ($9), and Zingara with spicy sopressata, roasted peppers, san Marzano tomato, mozzarella ($9.50)
Antipasti- Big Eye Tuna Crudo ($12) and Dolce Meatballs ($10)
Select cocktails ($8), select wine by the glass ($7) and select beers ($5)
Additional details can be found here.