Tom Douglas (chef)

Tom Douglas (chef)[edit | edit source]

Tom Douglas is an American chef, restaurateur, author, and radio talk show host based in Seattle, Washington. He is known for his significant contributions to the culinary scene in Seattle and has won numerous awards, including the prestigious James Beard Foundation Award.

Early Life and Career[edit | edit source]

Tom Douglas was born and raised in Delaware. He moved to Seattle in the early 1980s, where he began his culinary career. His first job in the city was at the restaurant Cafe Sport, where he worked as a line cook. He later became the executive chef at the upscale Dahlia Lounge, which marked the beginning of his successful career as a restaurateur.

Restaurants[edit | edit source]

Douglas owns and operates several restaurants in Seattle. His first restaurant, Dahlia Lounge, opened in 1989 and quickly became a staple of the Seattle dining scene. Other restaurants owned by Douglas include Etta's, Lola, Serious Pie, and Palace Kitchen. Each of these establishments has its own unique menu and ambiance, reflecting Douglas's diverse culinary influences and commitment to using locally sourced ingredients.

Awards and Recognition[edit | edit source]

In 1994, Douglas won the James Beard Foundation Award for Best Chef: Northwest. He has also been nominated for the foundation's Outstanding Restaurateur award multiple times. In addition to these accolades, Douglas's restaurants have consistently been recognized as some of the best in Seattle and the Pacific Northwest.

Books and Media[edit | edit source]

Douglas is also a successful author and media personality. He has written several cookbooks, including Tom's Big Dinners, I Love Crab Cakes, and The Dahlia Bakery Cookbook. He also hosts a weekly radio show, In the Kitchen with Tom and Thierry, where he shares cooking tips and recipes with listeners.

Philanthropy[edit | edit source]

Douglas is known for his philanthropic efforts in the Seattle community. He regularly participates in charity events and fundraisers, and his restaurants often donate a portion of their profits to local charities.