Issue link: http://maconmagazine.uberflip.com/i/1184228
4 8 | M A C O N M A G A Z I N E F E B R U A R Y / M A R C H 2 0 1 9 C hef Doug Sanneman is a straight shooter. He's got an open and honest face and a ready smile. Somehow though, you get the impression that if he doesn't like your cooking, he's going to let you know. He's relaxed and laughing now, sitting in the bar area of Natalia's before the rush of a Wednesday night dinner crowd. Just a few glances at his watch remind you that he's here for business. Checking in an hour or so later, in a hectic kitchen with plates of carpaccio and lumache zooming past and the delicious smell of searing veal chops, Sanneman is in total control as the restaurant 's executive chef, deftly working to create some of Macon's best cuisine. FROM DISHWASH ER TO CH EF Sanneman's start in the restaurant business certainly wasn't at any place as polished as Natalia's. Growing up in Warner Robins, he worked at several different pizza places – the closest he came to Italian food before starting at Natalia's in September. After high school, he joined the Navy, where he served for five years. That service led him to La Jolla, Calif., and an internship at The Marine Room with executive chef Bernard Guillas. " That 's when I first realized I wanted to do this for a career. That 's what sparked the passion," he said. After his time in the Navy, Sanneman said he "bounced around a little bit " doing construction work before coming back home to Warner Robins where he took a job as a dishwasher in Danielle's restaurant. "In 18 months, I was running the kitchen there," he said. His experience there led him to the kitchen at Henderson Village in Perry, and then on to Edgar's Bistro just before Goodwill Industries of Middle Georgia opened its culinary program at Helms College. STANDARD of EXCELLENCE Longtime local chef Doug Sanneman puts his creative stamp on evolving menu at Natalia's BY RENEE CORWINE | PHOTOGRAPHY BY JESSICA WHITLEY "I wanted the Specials Board to be more spur of the moment. So, I got everyone together, and we actually meet once a week. We meet by the fire pit, smoke cigarettes and talk food. at's where we put the specials menu together for the following week." -Doug Sanneman