Owner and Executive Chef: Doug Stehle
Doug’s culinary journey is a story of passion for food and a commitment to health. After graduating with a culinary arts degree from Atlantic County Community College in 1994, Doug embarked on a career that would take him through various roles in the food services industry, each step building his expertise and shaping his culinary philosophy.
Doug's early career was marked by a significant tenure at Princeton University, where he spent over a decade as Catering Chef. In this role, he managed the university's alumni and special events catering operations, orchestrating meals for thousands of guests at significant events such as alumni reunions. His responsibilities extended to overseeing food service operations for the Frist Campus Center and residential dining, where he fed 900 undergraduate residents three meals a day.
After his time at Princeton, Doug transitioned to the healthcare sector, taking on the role of Executive Chef at Robert Wood Johnson Hospital. This position allowed him to further hone his skills in large-scale food service management and operations. He was responsible for managing room service dining for a 700-bed hospital, overseeing food operations for an employee cafeteria serving 4,000, and catering for special events.
However, Doug's professional journey took a personal turn when he faced his own health challenges. By adopting a nutritious, gluten-free diet, Doug not only conquered his health problems but also found new inspiration.
Motivated by his transformation, he opened Cavé, a paleo eatery, in 2012. This move was a testament to his commitment to health and wellness through food.Cavé Bistro, located in Avon-by-the-Sea, NJ, became the first gluten-free prepared meals service in the Jersey Shore and perhaps in the entire United States at the time.
Doug later expanded Cavé to become a full-service restaurant, drawing on his extensive experience in large-scale food operations to create a unique dining experience focused on health and flavor.
Doug's unwavering principle is to serve only healthy, nutritious meals made from high-quality, wholesome ingredients. He refuses to compromise on this standard, intent on setting the highest bar for quality and natural foods in the industry. This commitment has transformed Cavé into a thriving hidden gem for health-conscious foodies at the Jersey Shore.
Throughout his career, Doug has been recognized for his culinary excellence, earning silver and bronze medals in various American Culinary Federation competitions. Despite these accolades, he remains humble and focused on his mission to serve only the best foods at Cavé Bistro. His loyal following is a testament to his dedication to helping his community feel and look their best through a healthy diet.Cavé's evolution reflects Doug's dedication to providing the highest quality meals to fuel a healthy lifestyle.
Even today, Doug draws from his personal experience to inspire others to seek out healthier dietary options. His journey from a versatile chef managing large-scale operations to a health-conscious restaurateur exemplifies his adaptability, passion, and commitment to making a positive impact through food.
Doug's innovative approach at Cavé Bistro continues to inspire and benefit the community, proving that healthy eating can be both satisfying and flavorful.
When not in the kitchen, Doug enjoys drumming in his progressive rock band, Legion of Prog, and surfing the local waves. He lives with his wife and business partner, Lynn, and their dog Kobe. Doug is a proud father of two children, embodying the balance of passion, health, and family that defines his approach to life and cuisine.
