About Chef/Partner Doug

For the past 1 years, Doug Psaltis has been the Chef/Partner at Ramen-san in beautiful Chicago. The restaurant holds up to 90 guests and specializes in Japanese cuisine. With over 24 years of experience, Doug wows us with a signature dish "Kimchi and Fried Chicken Ramen ".

Press & Awards

Country received a three-star review from The New York Times as well as a Michelin star in each of the years that Psaltis headed the kitchen. In 2007, Chef Psaltis was named a Star Chefs Rising Star Chef. In September 2005, Doubleday Broadway published Psaltis’ memoir The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond. Written with his twin brother Michael, Psaltis provides an inside look into the restaurant world and relates what it took for him to go from his grandfather’s Greek diner in Queens, NY to some the country’s most esteemed kitchens.

Doug 's Bio

Chef Doug Psaltis has worked in some of the world’s most prestigious kitchens with the industry’s most lauded chefs from New York City to Monaco, San Francisco and now Chicago. Today, he is part of the nationally renowned Lettuce Entertain You Enterprises (LEYE) and has partnered with RJ, Jerrod and Molly Melman to open some of the Windy City’s most sought after restaurants including a modern Italian restaurant RPM Italian, a BBQ spot Bub City, a classic French bistro, Paris Club Bistro & Bar, a tiki-inspired lounge Three Dots and a Dash, and a Ramen restaurant with a personal twist, Ramen-san. The second installment in the RPM family, RPM Steak, a modern steakhouse in Chicago’s River North neighborhood will open in August 2014. Psaltis grew up on Long Island, NY and began his culinary career in his grandfather's diner at the age of 10. He went on to work in Long Island's acclaimed restaurant Panama Hatties and was offered a full time position in the mid-1990s at Wayne Nish's March. He then went to collaborate with David Bouley to open Bouley Bakery in 1999 and spent three years working under Alain Ducasse at Essex House, which earned four-stars from The New York Times in 2000. Psaltis was singled out by Ducasse and offered the opportunity to study at the chef’s three-star Michelin restaurant in Monaco, Le Louis XV. When Ducasse opened his next New York restaurant, Mix, he chose Psaltis as the chef de cuisine. It was the first time an American had been given the position in any Ducasse kitchen. After Mix, Psaltis helped run Thomas Keller’s highly-acclaimed French Laundry in Napa Valley before returning to New York to open Geoffrey Zakarian’s Country as Executive Chef.