DOUGLAS STEHLE, EXECUTIVE CHEF/OWNER
Following his own healthy transformation, award-winning chef Doug Stehle shares his passion for paleo at Cavé
Doug Stehle served as chef in nearly every facet of the food services industry. From fine dining and country clubs to universities and hospitals, Doug is deeply experienced in every facet of food services. For over a decade, Doug managed a large-scale dining operation for Princeton's residential students as Dining Hall Chef and managed the ivy league institution's alumni and special events catering operations. In 2011, Monmouth University recruited Doug as its Executive Chef, and later, Doug served as Executive Chef for Robert Woods Johnson Hospital. Inspired by his own healthy transformation after adopting the paleo lifestyle, Doug found his passion for creating healthy, but decadently delicious dishes.
Based on the whole foods diet of our paleolithic ancestors, paleo foods include meat, poultry, seafood, vegetables, certain nuts and fruits and other whole foods. Doug had been overweight and suffered from chronic back pain. Frustrated, he learned about the benefits of adopting the paleo lifestyle and decided to try it. The results were transformative. In a little over a year, Doug dropped 30 pounds and lost 3 inches from his waistline. Doug felt better and noticed that he had more energy, slept more soundly and, his back felt healthy again! He was hooked. So hooked, that he decided to introduce a healthier alternative for local foodies. Determined to demonstrate healthy and delicious go together, in 2012 Doug began the area's first healthy food meal service/personal chef service.
In 2013, Doug expanded on his successful personal chef service and introduced Cave´ restaurant. At Cavé, Doug develops creative recipes to satisfy a variety of palates with seasonal farm-to-table fare served in an intimate, casual environment. As executive chef, Doug cares deeply about the quality and sustainability of the meats and foods he serves. He sources from regional farms and growers, fisheries and specialty purveyors. At Cavé, Doug and his team serve delicious one-of-a-kind plates simply not be had anywhere else. Every week new dinner specials are introduced and a chef's tasting menu.
Doug earned his culinary arts degree at Atlantic County Community College in 1994. Over the course of his career, Doug has won silver and bronze medals in various American Culinary Federation culinary competitions.