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 England.