Spouse(s) Jackie Cross Cooking style Italian cuisine Role Chef | Name Tom Douglas Website tomdouglas.com | |
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Born August 2, 1958 (age 66) ( 1958-08-02 ) Wilmington, Delaware Awards James Beard Award for Outstanding Restaurateur Nominations James Beard Award for Outstanding Restaurant Restaurants Dahlia Lounge, Palace Kitchen, Brave Horse Tavern, Cuoco Books The Dahlia Bakery Cookboo, Tom Douglas' Seattle Ki, Tom's Big Dinners, I Love Crab Cakes! | ||
Organizations founded Tom Douglas Restaurants | ||
Great chef tom douglas prepares his steamed salmon with sake butter
Tom Douglas (born August 2, 1958) is an American executive chef, restaurateur, author, and radio talk show host. He is known for winning the 1994 James Beard Award for Best Northwest Chef. On May 7, 2012, he won the James Beard Award as Best Restaurateur. He is the author of Tom Douglas' Seattle Kitchen, which was named the Best American Cookbook by the James Beard Foundation and KitchenAid, in 2001. In 2005, he appeared on an episode of the Food Network's Iron Chef America, where he defeated Chef Masaharu Morimoto .
Contents
- Great chef tom douglas prepares his steamed salmon with sake butter
- Seattle chef tom douglas recommends cookbooks
- Early life and education
- Wilmington Delaware
- Seattle Washington
- Restaurants
- Radio talk show
- TV appearances
- Published works
- Honors and awards
- References
Seattle chef tom douglas recommends cookbooks
Early life and education
Tom Douglas was born on August 2, 1958, in Wilmington, Delaware. Douglas moved to Seattle in 1977. Soon after arriving, he started working in a variety of jobs from general construction to serving as a railroad car mechanic. As of 2006, Douglas lives in Ballard, Seattle, Washington and in Prosser, Washington with his wife and business partner, Jackie Cross, and their daughter, Loretta. Their farm in Prosser provides a variety of produce that are used in his Seattle restaurants.
Wilmington, Delaware
Douglas' first restaurant job was working at the Hotel duPont, where he served as an assistant to the hotel's cook. He never attended professional culinary school, but developed his natural talents while travelling and eating at various world-class restaurants throughout the U.S. and Europe.
Seattle, Washington
In 1984, following working in a series of general labor jobs, Douglas began working at local restaurant, Café Sport. In November, 1989, he opened his first restaurant, the Dahlia Lounge, which quickly became a prominent fixture in quality dining in the Pacific Northwest. In 1994, he was recognized as the Best Chef in the Northwest by the James Beard Foundation. In 2001, he opened the Dahlia Bakery, to complement the food of Dahlia Lounge.
In February 1995, Douglas and his wife opened Etta's Seafood, named after their daughter, Loretta. The following year, they opened the Palace Kitchen, which offers a considerably more rustic style, utilizing Northwest cuisine cooked on a wood-fired grill. During the first year of operation, the Palace Kitchen was nominated for a James Beard Award as one of the best new restaurants in the United States.
In July 2004, Douglas opened Lola, which serves a fusion offering of Greek-inspired, Northwest cuisine. In 2006, he opened a pizzeria, known as Serious Pie. The original location, Serious Pie Virginia, is in downtown Seattle, and the second location, Serious Pie Westlake, is located in the South Lake Union neighborhood.
Restaurants
Radio talk show
Douglas co-hosts a weekly food radio show with longtime friend, Thierry Rautureau. The show, Seattle Kitchen, regularly focuses on local and national cookbook authors and personalities. The show is broadcast weekly on Saturdays and Sundays on KIRO-FM, 97.3. It is recorded at the "Hot Food Society", Tom Douglas' cooking school in Seattle on Tuesday mornings in front of a live audience.