Doug Washington’s career in the restaurant business began at the age of 15 as a busboy at a French Restaurant in Vancouver, Canada, where he grew up. By the age of 18, Doug was apprenticing to manage that same restaurant.
At the age of 20, Doug moved to San Francisco, and his first job there was managing for Joyce Goldstein at her renowned Square One Restaurant. Doug worked closely with Joyce’s son, Evan Goldstein, who was the youngest Master Sommelier in the world at the time and needless to say – he got Doug interested in wine.
Doug left Square One to be the opening Maitre d’ for Wolfgang Puck at Postrio in 1989. After four years, he left to open his own restaurant – Vertigo Restaurant in the Transamerica pyramid building. In 1997, he joined Traci DesJardins and Pat Kuleto as the Managing Partner at the renowned Jardiniere Restaurant.
In 2001, he was approached by the Francis Coppola Group to be the Senior Vice President of New Projects for the Coppola Company. In 2003, he left the Coppola Company to form Stock & Bones Company with his partners, Mitchell & Steven. Doug currently resides in Berkeley, California with his wife and three children.
Mitchell started cooking in New York where he embarked on a two year comprehensive apprenticeship at the famed Four Seasons Restaurant where he met his mentor,
Chef Seppi Renggli. Within three months he received the unprecedented honor of being promoted to grill cook and put on salary. He cooked side-by-side Renggli in the Grill Room. He then joined the kitchen at Le Cirque in NYC and Gitane, in NJ with brother Steven, before returning to Four Seasons. In 1989, he contacted Wolfgang Puck who was opening Postrio in San Francisco and became one of the opening cooks. He left Postrio after a year to further explore the culinary treasures of Asia and Europe.
Upon returning to the U.S. he worked for Wolfgang Puck at his Mediterranean restaurant, Granita in Malibu and then at the Italian restaurant Coco Pazza in NY. In 1994, Mitchell returned to San Francisco when Wolfgang Puck contacted him and his brother and asked them to be the Executive Chefs of Postrio Restaurant. Michael Bauer of The San Francisco Chronicle called the trio of Wolfgang Puck, Mitchell Rosenthal and Steven Rosenthal “all shockingly good cooks.” Mitchell and Steven lifted Postrio to four stars.
Much like his brother, Steven Rosenthal loves to cook, but his talents are often more technical:.After several years as a line cook, Steven decided to expand his skills at the Culinary Institute of America at Hyde Park, New York, where he externed at Gitane, a small, classic French restaurant in New Jersey. After graduating in 1988, he went off to work at the four star Pierre Hotel where he worked every station and acquired the discipline of a formal kitchen. After a year, he went to San Francisco to join Mitchell as an opening cook at Postrio.
He stayed for three years and left in 1992 to be Sous Chef at Geordy’s, also in San Francisco, under Charles Solomon, a refined chef who had worked for David Bouley. After Geordy’s closed the next year, he returned to the East Coast contemplating opening a restaurant with Mitchell in New Jersey when they were invited back to Postrio to take over the helm.
One of the things that Steven thrives on is the financial aspect of maintaining a highly successful restaurant group in an ultra-competitive market. Besides kitchen operations, Steven now focuses on many of the detailed and crucial financial decisions of the company. His motto seems to be “Spending money wisely is important to being successful. I am continuously looking to make sure it all falls under the “wise” category.”