Meet Doug Wetzel
Doug Wetzel is the executive chef of the celebrated Gertrude’s Restaurant at the Baltimore Museum of Art. Doug is passionate about local foods and supporting local producers. Classically trained in French pastry at the Culinary Institute of America, he began his career in Petaluma (CA) at the famed Della Fattoria, perfecting his skills in artisanal bread and pastry. Doug then worked in a series of positions in both DC and Baltimore honing his skills before taking the helm of the Gertrude’s kitchen.
On May 30, 2015, Doug participated in his first full triathlon in Rock Hall, MD. He had been training for months for this event and has been in the best shape of his life. During the final leg of his triathlon (a 10k run), at about the 4.5-mile mark, he recognized he was in trouble and detoured into a neighborhood near Chestertown, MD to seek assistance. At first, he was taken to Chester River Hospital in Chestertown where Doug was diagnosed with extreme dehydration and heat stroke and eventually Medevac to University of Maryland in Baltimore, MD. His kidneys and liver were failing, he hadn’t regained consciousness, and wasn’t breathing on his own. Due to his relatively young age, and otherwise good health, he was luckily placed near the top of the donor recipient list for a liver transplant. After one day on the list Doug received news of a match.
It has been four years since Doug’s transplant, and he is doing great. He proudly serves as a board member on the Restaurant Association of Maryland’s Education Foundation, and a volunteer educator for Days of Taste. He has appeared on a number of local and national television shows and was the winner of the 2009 Chocolate Affair taste competition and the People’s Choice Best Dish at the 2017 Farm to Chef event. Doug is also the proud owner of a small but burgeoning side business called Donut Stop Believin’.