Tom Douglas, Chef/Cookbook Author/Restaurateur
Almost 30 years ago, Chef Tom Douglas helped put Seattle on the culinary map by cooking global cuisine using regional and
seasonal ingredients. It seems he just can’t stop experimenting. He and his wife and business partner, Jackie Cross, now own
10 of the Emerald City’s most exciting restaurants: Dahlia Lounge; Etta’s; Palace Kitchen; Lola; Serious Pie, with two locations;
Seatown Seabar & Rotisserie; Cuoco; Ting Momo; and Brave Horse Tavern.
Douglas also runs a retail bakery, Dahlia Bakery; a biscuit sandwich bar, Serious Biscuit; a catering business, Tom Douglas’ Catering and Events; and an event space, Palace Ballroom.
Douglas’ culinary savoir-faire extends far beyond downtown Seattle and the South Lake Union neighborhood, however. He is the author of four cookbooks: Tom Douglas’ Seattle Kitchen (Morrow, 2001); Tom’s Big Dinners (Morrow, 2003); I Love Crab Cakes (Morrow, 2006); and The Dahlia Bakery Cookbook, due out this fall. In addition, his specialty food line, including Rub with Love spice rubs, and barbecue and teriyaki sauces, is sold nationwide.