Executive Chef: Doug Stehle

Following his own healthy transformation, chef Doug Stehle shares his passion for serving up nutritious meals made from wholesome ingredients.

Doug has served as chef in nearly every facet of the food services industry, from fine dining to catering, since he graduated culinary school. He has managed large-scale food services operations at Princeton University and Robert Wood Johnson Hospital.

After conquering his own health problems by eating a nutritious, gluten free diet, Doug became inspired to create a restaurant that serves only nutritious, gluten-free foods. In 2013, he introduced Cavé Bistro, the Jersey Shore’s first gluten free prepared meals service, and later expanded to become a full service restaurant.

Earlier, Doug served as Catering Chef at Princeton University for 11 years. During his tenure at Princeton, he served as Unit Chef for Retail Operations at Frist Campus Center and later as Unit Chef for Residential Dining, where he was responsible for operations that fed 900 undergrad residents breakfast, lunch and dinner daily. As the University Catering Chef, he managed the ivy league institution's alumni and special events catering operations, often serving meals for thousands of guests at special events, such as alumni reunions. 

Doug later served as Executive Chef for Robert Wood Johnson Hospital, managing room service dining for a 700-bed hospital, food operations for the employee cafeteria of 4,000, as well as catering for special events.

Doug earned his culinary arts degree at Atlantic County Community College in 1994 and has been a chef ever since. He has been a silver and bronze medal winner in various American Culinary Federation competitions. He’s humble and proud of the loyal following at Cavé Bistro and is dedicated to serving only the best foods to help patrons to feel and look their best.