Tom Douglas, along with his partners Jackie Cross and Eric Tanaka, is the Seattle based chef-owner of a sizeable group of successful and diverse businesses including: Dahlia Lounge, Etta’s, Seatown, Rub with Love Shack, Palace Kitchen, Lola, Serious Pie (two locations), Serious Biscuit, Dahlia Bakery, Trattoria Cuoco, Brave Horse Tavern, Assembly Hall Juice and Coffee, TanakaSan, and Home Remedy. The company also runs a catering business, Tom Douglas’ Catering and Events, an event space, the Palace Ballroom, and a product line, Rub with Love. In eastern Washington, Prosser Farm, under Jackie’s direction, seasonally yields 50,000 pounds of organically grown produce for the restaurants. Tom says, “Deliciousness served with graciousness is the axis of our mission statement; everything we do starts there and gets better.”
Tom is the author of four cookbooks, including James Beard Award-winning Tom Douglas’ Seattle Kitchen and New York Times Bestseller The Dahlia Bakery Cookbook. A weekly radio show, Seattle Kitchen, is hosted by Tom and his pal, Chef Thierry Rautureau.
Often described as the chef who put Seattle on the culinary map, Tom has earned national recognition for cooking global cuisine with regional ingredients. In 2012, The James Beard Foundation honored Tom with his third James Beard award, this time for Outstanding Restaurateur. In the same year, Puget Sound Business Journal chose Tom as “Executive of the Year.”
An important goal for the company is to be able to give something back. Decades of service on the board of Food Lifeline, an organization working to end hunger in western Washington, is one example of Tom’s commitment to community.