Douglas Smith began to develop his career in the field of hospitality when he started his post-secondary studies at George Brown College. Upon graduation, Doug moved to Zurich Switzerland to pursue further study in the baking and pastry industry. By 1979 he had started to expand his career, living in nine different countries while working in recognized hotel organizations. His first foot in the door started with the Fairmont Hotels, working in Ottawa, PEI, Lake Louise, Vancouver, and Jasper. Doug became the regional VP of Fairmont Western division where he was sent to Austria for extended training.
After experiencing so many wonderful opportunities, Douglas left to become a Pastry Chef in St. Petersburg, Russia with Sheraton Hotels. Within two years of working there, he was offered Opening Task Force Pastry Chef within the Marriott Hotels in Panama City – eventually leading to his next role in Costa Rica. Doug remained with the Marriott Hotels, transferring to Argentina after Costa Rica.
Some of Doug’s awards and achievements include:
Douglas started at Humber in 2009, teaching baking and pastry arts. Throughout the last three years, he has been an exchange professor at National Kaohsiung University of Hospitality & Tourism (NKUHT) in Taiwan, where he taught for two and half years. Doug is currently pursuing a Master’s degree in Adult Education while remaining as a successful teacher to his students the Baking & Pastry Arts Management program.