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Photo by the amazing www.danielles-photography.com


The Short Version

Douglas "D. J." Lutz is a Virginia writer, storyteller, and decent cook, specializing in culinary-themed mysteries. The second book of his Winnie Kepler Culinary Mystery Series, titled, "Milk Chocolate Murders" will be released in February, 2021. Follow D.J. on Facebook @AuthorDJLutz and on his website www.DouglasLutz.com.

The Better Version


Pre-Covid, Douglas Lutz worked inside the confines of a corporate gray cubicle, providing administrative support for a global financial management company. On the side, he was a successful corporate reporter, covering topics ranging from diversity and inclusion to fixed income sales. Sound bad? Perhaps to some, but Doug loved his company and his work. And the coffee was free!

During the Covid era, Doug continues the same work, except as an essential person (the company is, after all, part of the banking industry) he alternates working one week in a very deserted office and one week at home. And the coffee is still free. What's not to love?


In a previous life, Doug was a cook (and when needed, a "floor manager" wink wink nudge nudge) at one of the largest country-western honkytonks on the east coast, Doug now combines his love of food with the need to create by writing culinary-influenced mysteries. In a third previous life, he was a professional Marine Corps musician. He was known for many exploits that can't be mentioned here, but his musical arrangements and compositions provided the outlet for that creative spirit. Now retired from active duty, he writes - this time with words instead of musical notes.


That banjo in the corner? More on that later. But it will undoubtedly show up in a novel in the near future. Doug currently lives in Newport News, Virginia with his wife,  and one special needs puppy named Sassafras - and a pair of sketchy cats that can't be trusted.



My Agent


The Editors

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Remember that award I mentioned?

Yep - that's the 2019 Golden Spoon Award for the People's Choice best chili. The recipe is so secret, I forgot where I put it. Dang!