Doug Brixton is the Chef-Partner of The Golden Swan in New York City. He shared his culinary journey with us, starting as a dishwasher and working his way up through Michelin-starred restaurants, as well as his vision for his own restaurant. Be sure to follow him on Instagram.
Can you share your culinary journey and how it led you to become the Executive Chef and Partner at The Golden Swan?
My culinary journey has been anything but conventional. Growing up in California, I faced challenges that ultimately fueled my passion for the kitchen. I started as a dishwasher, learning from every experience, and at 16, I moved to Chicago to work in fine dining. Over the years, I learned skills in Cincinnati and then New York, where I worked under Chef Daniel Boulud in his Michelin-starred kitchens. I was incredibly fortunate to receive a Ment’or BKB Foundation grant that allowed me to train in France in the most esteemed kitchens, including Maison Troisgros. Leadership roles at CUT by Wolfgang Puck, Eleven Madison Park, and Lincoln Restaurant eventually led me to my first executive chef role at Bâtard, where we earned Michelin stars in 2021 and 2022. In 2023, I connected with restaurateur Matthew Abramcyk, and together we created The Golden Swan.
What was the inspiration behind The Golden Swan’s concept and menu?
The Golden Swan’s menu is driven by a deep respect for local sourcing, letting the best ingredients speak for themselves. The vision is to create seasonal dishes that feel elevated yet familiar, creating a balance between refinement and approachability. Sourcing plays a crucial role in shaping the menu, working closely with regional farmers, fisheries, and purveyors to highlight the freshest ingredients available throughout the year. French cuisine plays a significant role in shaping the menu, both in terms of influence and technique. Over the years, I’ve learned classical French methods, using them as a foundation while incorporating my own modern perspective. Ultimately, every dish is a reflection of seasonality, technique, and respect for the ingredients at hand.
How do you approach menu development, and what influences your culinary creations?
I approach menu development with respect for seasonality, global influences, and the origins of each ingredient. A great example is the Branzino dish we created with harissa. It started when I came across an exceptional Branzino from Spain—meaty, sweet, and incredibly clean. That discovery led me to explore the regions that have historically prepared this fish in the most compelling ways. For this dish, I looked at Middle Eastern traditions, where Branzino is often cooked tagine-style. I took those foundational flavors and ingredients, reinterpreting them in a way that feels both modern and familiar. This is how I approach most dishes—starting with peak seasonal ingredients, then drawing inspiration from different parts of the world, particularly France and the Mediterranean, to craft something that is both rooted in tradition and uniquely my own.
What are your goals for The Golden Swan? What do you hope guests take away from their experience at The Golden Swan?
At The Golden Swan, my goal is to create a dining experience that balances refinement with approachability. I want every guest to feel like a VIP, with every plate receiving the same level of thoughtfulness and precision. Every table is special and receives the same thoughtful attention to detail, from start to finish. My focus is on seasonal and local ingredients that showcase the best of what’s available, while pushing culinary boundaries in a way that feels both exciting and welcoming.
The restaurant is a space where perfection, accessibility, and seasonality come together to create a unique dining experience in the heart of the West Village. A special feature is the dual experience we offer in our two-story townhouse. Guests can settle into The Wallace Room on the first floor as their NYC bistro—a place to drop in frequently for a laid-back, fun atmosphere with great cocktails and elevated bar food. For a more refined experience, they can head upstairs to our Dining Room, where we take a more sophisticated approach to hospitality and cuisine. At the end of the day, my goal is to build a restaurant that stands the test of time, evolving with the seasons while maintaining a commitment to quality and excellence.
Can you tell us about some of your team members?
My team is great—many of them have been with me since my time at Bâtard. Some have grown with me from dishwashers to cooks, and that speaks to the kind of tight-knit kitchen we have at The Golden Swan. Because our kitchen is small, everyone understands the importance of teamwork. I train all of them like sous chefs rather than just cooks, which is why we don’t have a traditional sous chef structure. Everyone knows their role but also steps into multiple positions—someone might be working garde-manger one minute and cooking burgers or fish the next. That level of adaptability and shared vision is what makes our kitchen so strong. The biggest thing for me is that my team genuinely loves the food we create. They’re always learning, always tasting, always invested. I actually love seeing them make a little extra just so they can enjoy it themselves—when the cooks are excited about what they’re making, you know you’re doing something right.
What advice would you give to aspiring chefs looking to advance their careers?
Two key things:
1. Stay level-headed. Remove emotions from high-pressure situations—it will help you think and react more clearly. And always plan your next move before you need to.
2. Put in the work. The restaurant industry is tough, and success doesn’t come to you—you have to earn it. If you love this business, the best way to learn is by immersing yourself in it.
