Doug Wallace

First Name: Doug
Last Name: Wallace
Title: Guest Contributor
Bio: Bottomless pit. Hollow leg. These descriptors are two great reasons (well, really just the one) why most Saturdays see Doug Wallace making his fridge look beautiful, prepping for an afternoon of alone-time in the kitchen, and getting blissfully lost in the process. Thankfully, after all those years waiting tables, some kitchen smarts actually rubbed off.
A Toronto-based magazine Editor-for-Hire and an independent Public Relations Consultant, Doug, 47, first began writing about food with a stint reviewing restaurants for Toronto Life magazine. He now spends quality hours throughout the year travelling and eating, weighing in on everything from Maui’s beachside Fish Tacos to Edinburgh’s gourmet Pork Sandwiches to Shanghai’s Hundred Year Eggs. A few of the many kitchen staples include 35 percent cream, Korean black garlic and a laptop. That jar of Baconnaise in the back of the refrigerator is merely a guilty pleasure.
A carnivore in the purest sense, he slaves weeknights preparing delicious fare for his vegetarian partner. Ah, the sad, sad ironies of life.
His friends call him Duck.

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