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    Douglas Alexander joined Art and Soul restaurant in 2011 as a sous chef, rising to executive chef in August 2014. His kitchen serves simple, honest food that reflects a devotion to quality and responsibility made possible by partnerships with like-minded farmers, artisans, and growers.

    Before coming to Art and Soul, Alexander spent years cooking at the British gastropub Againn and Ashok Bajaj's 701 restaurant in Penn Quarter. Before his move to Washington, DC, Alexander worked in a number of kitchens in Portland Oregon, including Southpark Seafood & Wine Bar as sous chef and Fivespice Seafood & Wine Bar, where he was Executive Chef.

    A hot sauce connoisseur, Alexander is also the man behind Angry Chef Hot Sauce, a company he began in 2014, funded on Kickstarter, that aims to produce one 20-gallon batch using at least 100 pounds of chilies each month.

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