NAME: Doug Wisnioski
CULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FL
Mr. Douglas R. Wisnioski has over 35 years of leadership, decision-making, management, problem resolution skills gained in corporate, military, and law enforcement special operations and security operations worldwide; 38 countries. Over 10 years of documented public relations success and expertise in national and international media relations, community relations, media training and public speaking.
Mr. Wisnioski entered the Army through the Army’s Reserve Officers Training Corps program at Eastern Kentucky University majoring in Criminal Justice. He served as an Infantry Platoon Leader and Pathfinder Platoon Leader in Wiesbaden Germany. He then volunteered for Special Forces training and earned his Green Beret in 1985. While in Special Forces, he served in leadership and staff positions for 16 years including Desert Shield and Desert Storm, Germany, Haiti, and Central and South America until his retirement in 2000 as the Deputy Special Assistant for Public Affairs for the Office of the Chairman of the Joint Chiefs of Staff in the Pentagon.
Upon retiring from the Army, he served in various defense contracting companies conducting vulnerability assessments for government and corporate clients. Mr. Wisnioski appeared over 30 times as an on-air Military Analyst for Fox News and conducted numerous print and radio interviews on counterterrorism and defense related subjects. At the age of 44, he attended the Federal Law Enforcement Training Center’s (FTETC) Police Training Program and became an Area Commander for the Federal Protective Service in Miami, Florida.
In 2006, he decided to return to school and earned a degree in Culinary Arts from Johnson and Wales University graduating with honors and earning the Vollrath Culinary Excellence Award. He executed his culinary internships at the world-renowned Little Palm Island Resort in the Florida Keys and Chef Andrea Curto-Randazzo’s Talula restaurant in Miami Beach. He worked his way from prep-cook, catering chef, and private chef to Executive Chef at ST. Thomas University in Miami.
He continues to use his culinary skills in support of numerous charity events including “Soup for the Troops” and “Hope for the Warriors,” as well as other benefit events for fallen service member families. He continues to enjoy cooking as a Private Chef for his wife, two dogs, family members and hungry, wayward souls that happen by in the Southern Appalachian Mountains.