Douglas started his career in 1986 working for his brother helping in customer retail selling fresh and smoked meats. He also cleaned in his brothers old fashion butcher shop. There he also learned the trade of making fresh sausage of all kinds.

   After 10 years Douglas opened his own butcher shop specializing in custom cutting of beef, pork, lamp, chicken and wild game. This is where he mastered smoking sausage, pepperoni, jerky and salmon. He had his butcher shop for 19 years, starting from scratch Douglas taught himself how to break down and cut whole animals as well and the smoking process.

   Now he currently works in a small wholesale shop where he cuts and proportions steaks for 5 star restaurants around the Seattle area. He also caters dinners and makes custom sausage for different shops. He is a proud member of the Sons of Italy and enjoys golf and gardening and taking care of the chickens at home with his adorable wife.