Tom Douglas
| Tom Douglas | |
|---|---|
 Douglas grilling in front of the Dahlia Lounge during a pre-Thanksgiving food giveaway, 2008 | |
| Born |
August 2, 1958 Wilmington, Delaware |
| Spouse(s) | Jackie Cross |
| Culinary career | |
| Cooking style | Pacific Rim, Italian, Greek |
|
Current restaurant(s)
| |
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Television show(s)
| |
| Website |
tomdouglas |
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.[1] 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 .
Early life and education
Tom Douglas was born on August 2, 1958, in Wilmington, Delaware.[2] 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.[3] 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.
Restaurant career
Wilmington, Delaware
Douglas's first restaurant job was working at the Hotel duPont, where he served as an assistant to the hotel's cook.[2] 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.[3]
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.[3]
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.[3]
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.[3]
Restaurants
- Brave Horse Tavern — 21 and older bar, pub food
- Cuoco — northern Italian
- Dahlia Lounge — modern Asian, Pacific Northwest regional. First Tom Douglas restaurant founded in 1989
- Etta's — seafood
- Lola — Greek
- Palace Kitchen — new American
- Seatown Seabar and Rotisserie — deli-style seafood
- Serious Pie — pizza (downtown Seattle)
- Serious Pie and Biscuit — pizza (South Lake Union)
- TanakaSan — Asian-American fusion
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.[4] The show is broadcast weekly on Saturdays and Sundays on KIRO-FM, 97.3. It is recorded at the "Hot Stove Society", Tom Douglas's cooking school in Seattle on Tuesday mornings in front of a live audience.
TV appearances
Published works
- Douglas, Tom (2000). Tom Douglas' Seattle Kitchen, William Morrow Cookbooks, 288 pages. ISBN 978-0688172428
- Douglas, Tom (2003). Tom's Big Dinners: Big-Time Home Cooking for Family and Friends, William Morrow Cookbooks, 288 pages. ISBN 978-0060515027
- Douglas, Tom; and Shelley Lance (2006). I Love Crab Cakes! 50 Recipes for an American Classic, William Morrow Cookbooks, 160 pages. ISBN 978-0060881962
- Douglas, Tom; and Shelley Lance (2012). The Dahlia Bakery Cookbook, Sweetness in Seattle, William Morrow Cookbooks, 390 pages. ISBN 978-0062183743
Honors and awards
- 1991: James Beard Award for Outstanding Restaurant – Dahlia Lounge (nominee)[5]
- 1992: James Beard Award for Outstanding Restaurant – Dahlia Lounge (nominee)[5]
- 1993: James Beard Award for Outstanding Restaurant – Dahlia Lounge (nominee)[5]
- 1994: James Beard Award for Best Chef: Northwest (winner)[5]
- 1996: James Beard Award for Outstanding New Restaurant – Palace Kitchen (nominee)
- 2001: James Beard Award/KitchenAid Book Award for Tom Douglas' Seattle Kitchen
- 2005: Named Food Network's Iron Chef (defeating Masaharu Morimoto)[6]
- 2006: James Beard Award for Outstanding Restaurant – Dahlia Lounge (nominee)[5]
- 2008: Bon Appétit Magazine Award for Restaurateur of the Year
- 2008: James Beard Award for Outstanding Restaurateur (nominee)[5]
- 2009: James Beard Award for Outstanding Restaurateur (nominee)[5]
- 2010: James Beard Award for Outstanding Restaurateur (nominee)[7]
- 2011: James Beard Award for Outstanding Restaurateur (nominee)[7]
- 2012: James Beard Award for Outstanding Restaurateur (winner)[5]
References
- ↑ "Awards Search | James Beard Foundation". Jamesbeard.org. Archived from the original on 2013-12-03. Retrieved 2012-11-25.
- 1 2 "Interview: Culinary Everyman". Private Clubs Online Magazine. Jan–Feb 2008. Archived from the original on 2012-12-03. Retrieved 2012-11-25.
- 1 2 3 4 5 "Message". Amazon.com. Retrieved 2012-11-25.
- ↑ "Seattle Kitchen with Tom Douglas and Thierry Rautureau - Seattle Kitchen". MyNorthwest.com. Retrieved 2012-11-25.
- 1 2 3 4 5 6 7 8 "Search | James Beard Foundation". Jamesbeard.org. Retrieved 2012-11-25.
- ↑ "About Tom and Thierry". MyNorthwest.com. Retrieved 2012-11-25.
- 1 2 "Search | James Beard Foundation". Jamesbeard.org. Retrieved 2012-11-25.
