Chef Doggett began his career as a teen-aged dishwasher and short order cook in South Carolina. After a short and unfulfilling stint as a history major at Furman University, he turned to what he knew and loved most, cooking. Throughout the next twenty years, he moved through restaurants and country clubs in North and South Carolina, Texas and finally in Alabama.
He has worked at Willow Point Golf and Country Club on the shores of pristine 44,000 acre Lake Martin since 2008. Willow Point is one of the hospitality entities of Russell Lands On Lake Martin,
including Springhouse Restaurant and Catherine’s market.
He earned his Certified Executive Chef designation as one of the C.E.C. candidates tested using the American Culinary Federation’s first ever practical exam. He’s earned numerous ACF competition
medals traveling throughout the United States. His personal highlight included a first place and best of show win at the 2005 Piedmont-Triad Chef’s Association Culinary Salon, earning a gold medal, only onehalf point short of a perfect score. A current master chef candidate, he is pursuing his Certified Master Chef designation.
Chef Doggett, his wife and son have settled in Alexander City and are reaping the benefits of rural life, raising chickens, turkeys and a “fainting” goat named Wylie. They tend a year-round organic
Roasted Loch Duart & roasted artichoke hearts
with Edamame Salad
We currently have the privilege of menuing Loch Duart Salmon from CleanFish. I’m grateful to have access to a product that is consistent in quality and availability. It is hands-down the finest salmon
that I’ve used. We’ve built a seafood program at Willow Point Country Club that has few rivals, working closely with our seafood distributor, Johnny Caradine, at Evans Meats in Birmingham. Through Johnny and CleanFish, I’ve been able to develop a relationship of mutual trust through the entire supply chain.
We’ve ended up with a sustainable, wholesome and great-tasting product.”
ROASTED LOCH DUART & ARTICHOKE HEARTS WITH EDAMAME SALAD