Chef Gaines Douglas Dobbins was born in the Mississippi Delta town of Belzoni and is one in a long family line of great cooks.  His grandfather, grandmother and mother were all very well versed in the culinary arts and his sister owned a restaurant in Mississippi for 15 years.  Chef Dobbins decided to continue the family legacy and turned to cooking.

Under the watchful eye of Paul Prudhomme, Chef Dobbins started cooking at Commander’s Palace and K-Pauls.  Heading west, he arrived in San Francisco 25 years ago and continued building his extensive resume working for Nancy Oaks at Pat O’Sheas, L’Avenue and Boulevard.  He spent a year and a half as executive chef at the internet food company,

In October of 2000, Chef Dobbins along with partners and co-owners John Bedard, Joe Kowal and Rich Rosen, opened Chenery Park Restaurant.  Chenery Park became a quick neighborhood favorite and helped put Glen Park on the map.  He continued cooking at Chenery Park until the spring of 2007 when he took over the kitchen at Chenery’s sister restaurant, Eureka.

Today, Chef Dobbins continues to wow the palates of his followers with his southern inspired dishes like his famous fried chicken, pot roast and smoked chicken and sausage gumbo just to name a few.  With his friendly disposition and knack for Southern inspired comfort food, he brings new meaning to the phrase “southern hospitality.”