Chef Douglas Ramler
When it comes to seafood, it doesn’t get any fresher than on Cape
Cod. Chef/Owner Douglas Ramler has built the foundation of the Cape Sea Grille
on local seafood, the finest meats, and the freshest, seasonal ingredients.
After spending summers on Cape Cod throughout his childhood, it was the natural
location when the time came for Ramler to go out on his own.
Ramler’s exposure to cooking began in college when he served as his
fraternity’s steward and worked as a short-order cook. Upon graduation,
Ramler headed to Jackson Hole, Wyoming to ski and fish. To support these
passions, he cooked at the Mangy Moose for three years and a new passion
was born. Ramler earned his culinary degree at Johnson & Wales University
campus in Vail, Colorado and interned at the exclusive Beano’s Cabin
in Beaver Creek. Upon his return to New England, Ramler landed a line cook
position at Hamersley’s Bistro in Boston’s South End where he
honed his skills for three years under the tutelage of James Beard award
winning chef, Gordon Hamersley. Ramler then headed to Juneau, Alaska to the
Norris Glacier where he was the head chef for a dogsledding tourist camp.
Here Ramler was able to catch and prepare local salmon, halibut, cod and
trout. Returning to the Boston area, Ramler spent two and a half years as
sous chef at the hip Gargoyle’s on the Square in Somerville and then
worked under Amanda Lydon at Metro Brasserie in Cambridge.
Ramler and his wife Jennifer purchased the Cape Sea Grille on Cape Cod in
the spring of 2002. At the helm, Ramler is passionate about showcasing fresh,
local seafood, such as whole pan seared lobster with calvados, saffron and
pancetta and crispy oysters with avocado and pickled banana peppers. Jennifer
oversees the dining room and wine list while Ramler consistently turns out
exquisite, creative American cuisine true to the heart of Cape Cod and New