Virgil Roundtree

Chef Roundtree studied at Le Cordon Blue Chicago, and has over 15 years experience in the Food & Beverage- Hospitality industry as an entrepreneur, chef, and media copywriter. After working front and back of house in some of Chicago's best establishments Roundtree launched Downstate Donuts in 2019, winning awards for Judge’s Choice, Fan’s Favorite, Best Classic at that year’s Donutfest.

Many of our flavors are influenced by my international travels, love for Asian cuisine, and memories from my childhood. Our Honey Butter Miso donut is inspired by my love for Japanese cuisine. Miso is super savory yet versatile, so we balance these characteristics by introducing honey which adds an earthy complex sweetness, and the butter elevates the savory miso and smooths out the soybean flavor. It sounds very savory but it’s so well balanced. I love playing with savory flavors from faraway lands.   Because everyone loves donuts, it's a non-aggressive way to introduce unique ingredients, and so many parents have discovered they’re kids love miso because of this donut. 

Pastry dough and Idaho® potatoes work so well together. They enhance the texture and creaminess of the pastry without diminishing the flavor.