“Doug’s knowledge of wine and spirits educated our staff on the finer points of wine service and cocktail building. The staff was in tune with Doug’s natural way of teaching as well. Doug managed to create interesting, craft quality cocktails that our staff were able to execute with the speed necessary to meet our volume. 

One of Doug’s strength was his ability to find the products our guests wanted, but also piquing their interest with introductions of new wines and spirits.  Doug makes great connections with guests.

Doug’s professional way carried over to all aspects of the job and he was respected by not just our team but by our purveyors and suppliers. He was instrumental in the bottom line exceeding prior year’s sales figures by 10%.

He has a very good reputation in the food and beverage business here in Rhode Island.”

Tom Timmons,

General Manager, Operator - Matunuck Oyster Bar, Michael Jordan’s Steak House, RI and Mohegan Sun, Ct.

“Our venue is an 80 seat, full service vegetarian concept with a craft cocktail program and weekly entertainment. After three very successful years we realized we had to reach out for the expertise we needed, in order to become even more successful, and reach a new level of operations, develop more sophisticated reporting systems, and raise the level of hospitality training among all of our front of house staff.”

“We engaged Douglas Bramley for a 6 week, on site, consultation. We were presented early on with a detailed assessment of our existing points of service and given a blueprint for how Douglas would establish new practices to give guests a much higher level of experience and satisfaction.'“

“He looked at all of our systems, inventory, scheduling, cash management. He made adjustments and implemented new tools for easier daily operations and communication among staff and management. Doug worked individually with each staff member in his time here.”

“The outcome of his time here has been a consistent level of better management and service. Without hesitation we highly recommend Doug for any operation.”

Rob and Uschi Yaffe

Owners - The Grange, Wildflour Bakery, Providence, RI

“Douglas was with me when I opened Opa 21 years ago. He’s a hard worker and he knows the business as well as anyone. He loves and studies the industry, which is the most important thing.”

Joe Karam

Executive Chef and Owner - Opa,The Phoenician, Providence RI

“Doug was a mentor to me from an oyster shucker in college to a server, bartender and manager. He has a ton of knowledge and answers everything you could ask about service. Doug taught me mixology and wine service. I learned front of house management, inventory, menu making and all of these things. It was the best training i could ask for.”

Dylan Thompson

Superior Seafood & Oyster Bar - Pigeon and Whale on Freret, New Orleans, La.

“I worked with Doug in New York and he’s one of the kind that I wish there were more of these days. Of course he can help anyone.’

Yovan Valderrabano

Bar Manager - Bagatelle Miami, Florida

“I had the pleasure of working under Douglas Bramley for 3 years as Chef of a 250 seat restaurant with a full service wedding and corporate event space, that abutted an outdoor concert venue person concert .

Doug creates an environment of order through effective communication and decision-making. He demanded us to be better than our best seeing far past our own potential. I am truly grateful for the years I spent developing under him as after I left the restaurant, it gave me the drive and ambition towards my own corporation. As now I am now owner and executive chef of my own brand.

Doug is a leader who is good in every role and genuinely cares about the success and growth of his team members.

Katlyn Abate aka The Madwoman 

Executive Chef, Owner, Methods of a Madwoman, RI

“Douglas is a great student of mine. I recommend him as a top quality operator for the better establishments in this (New York) city.’

Orlando “Dino” Carafa

Formerly of the Rainbow Room, Rockefeller Center NY

“Doug is a knowledgable leader in our industry with a wealth of hospitality experience. A problem solver in all aspects of managing the front and back of house. His detail oriented view of organization make service run smoothly every day. You see an immediate difference having him on site. He’s not as funnt as he thinks he is but what do you want?”

Kareem NeJame

Executive Chef/Owner - Tatu, New York

“A man that knows how to get things done. He can be a lamb or a tiger. Choose wisely. Either way he’s going to win. Whatever team he puts together always works because of him.”

J.D. Cardona

Executive Steward - Crowley Government Services

“Douglas Bramley has strong expertise in customer service, cocktails, management, and wine lists. He’s always up on the latest tech and makes things easy for the team with his knack for simplifying things and focusing on what matters.”

Erik Osol

Chef de Cuisine, Ponte Vedra Inn and Club, Florida