Chef Doherty started his culinary career as a youngster working in numerous old world kitchens in Boston's historic North End. Upon graduating cum laude from Newberry College's School of Culinary Arts, Chef Doherty worked in 4- and 5-star hotels and country clubs in Boston and Palm Beach County.

He was Garde Manger Chef at Boston's Park Plaza Hotel and Towers where he trained as a competitive ice carver, The Breakers Hotel on Palm Beach and Donald Trump's Mar A Lago. In 1996, Chef Doherty began his teaching career at the Florida Culinary Institute where he taught the art of Garde Manger for seven years. During that time he brought passion to this classical field of study and, together with Culinary Dean David Pantone, wrote the school's Garde Manger curriculum.

Chef Doherty's business experience includes owning/operating City Point Caterers of South Boston, Boston's Ice Display Company, Kitchen Compliance LLC, and Table13, Inc. He is currently co-founder and owner of ChefCorp and Cook's Studio.

He has called Palm Beach Gardens home since 1988 and has two sons: Macklin and Zachary.