Doug Plass could be described as a lifelong learner, and he has a career journey to prove it.
Not many people can claim they’ve professionally cooked and practiced law.
Growing up in western Washington state, after high school he tried going to college, but realized it wasn’t quite the right time. He started working some different jobs before deciding to enroll in a culinary program in his mid-20s at a local community college in Seattle.
He earned his culinary degree and worked in different restaurants across the city, focusing on Italian, Mediterranean and Pacific Northwest seafood fare. Plass then launched a successful catering company with a friend that operated for a few years, but college kept calling.
“I thought maybe I should start engaging my brain a little more,” he explained.
So, he went back to school and finished his biology degree at the University of Washington, then completed a master’s degree in the same field at University of California, Davis.
Even with those degrees in hand, he ended up in Idaho back in the restaurant industry, both as a chef and restaurant owner, before opening his own restaurant in Stanley. He closed the restaurant five years later — right before the pandemic — and then began thinking about how he could tie his restaurant and business background together and turn it into a different career.
That’s when the idea of law school popped into his mind.
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