• FEBRUARY 19-22, 2015
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 Tom Douglas, along with his wife and business partner, Jackie Cross, and business partner, Eric Tanaka, is the chef-owner of many of Seattle’s most exciting restaurants:  Dahlia Lounge, Etta’s, Seatown, Rub with Love Shack, Palace Kitchen, Lola, Serious Pie Virginia, Serious Pie Westlake, Serious Biscuit, Dahlia Bakery, Trattoria Cuoco, Brave Horse Tavern, Tanaka San, Assembly Hall Juice and Coffee, and Home Remedy. 

  Tom and Jackie’s Prosser Farm in Eastern Washington seasonally yields 50,000 pounds of organically grown produce which is trucked to their Seattle joints.  Tom also runs professional bread and pastry bakeries, the Dahlia Workshop, a catering business, Tom Douglas’ Catering and Events, and, an event space, the Palace Ballroom.  Rub with Love, Tom’s specialty food line, includes spice rubs, sauces and snack mixes which are sold nationwide.

 With over 30 years in the biz, Tom has earned national recognition by cooking global cuisine with regional and seasonal ingredients.  In fact, the media has often described Tom as the chef who put Seattle on the culinary map.  In 2012, Tom was awarded Outstanding Restaurateur by the James Beard Foundation, one of three James Beard awards Tom has won. (The others are Best NW Chef and Best American Cookbook.) Also in 2012, Tom was named Executive of the Year by Puget Sound Business Journal.

 Tom is the author of four cookbooks, all published by William Morrow:  Tom Douglas’ Seattle Kitchen, Tom’s Big Dinners, I Love Crab Cakes, and The Dahlia Bakery Cookbook.  Along with Chef Thierry Rautureau, Tom hosts a weekly radio show, Seattle Kitchen, on KIRO radio.

 Tom is active on the Amtrak Culinary Advisory Team as well as Macy’s Culinary Council.  An avid proponent of Washington wines, Tom works with Columbia Crest Winery, educating consumers about the delicious pours the state has to offer.

 Tom is on the board of Food Lifeline, an organization dedicated to eliminating hunger in Western Washington. In 2011, Tom Douglas Restaurants partnered with the Seattle School system to redesign school lunches with a greater focus on nutrition.

  Tom and Jackie have a daughter, Loretta. They live in Seattle, Washington, where their dining table always has room for one more guest.

 Tom Douglas, along with his wife and business partner, Jackie Cross, and business partner, Eric Tanaka, is the chef-owner of many of Seattle’s most exciting restaurants:  Dahlia Lounge, Etta’s, Seatown, Rub with Love Shack, Palace Kitchen, Lola, Serious Pie Virginia, Serious Pie Westlake, Serious Biscuit, Dahlia Bakery, Trattoria Cuoco, Brave Horse Tavern, Tanaka San, Assembly Hall Juice and Coffee, and Home Remedy. 

  Tom and Jackie’s Prosser Farm in Eastern Washington seasonally yields 50,000 pounds of organically grown produce which is trucked to their Seattle joints.  Tom also runs professional bread and pastry bakeries, the Dahlia Workshop, a catering business, Tom Douglas’ Catering and Events, and, an event space, the Palace Ballroom.  Rub with Love, Tom’s specialty food line, includes spice rubs, sauces and snack mixes which are sold nationwide.

 With over 30 years in the biz, Tom has earned national recognition by cooking global cuisine with regional and seasonal ingredients.  In fact, the media has often described Tom as the chef who put Seattle on the culinary map.  In 2012, Tom was awarded Outstanding Restaurateur by the James Beard Foundation, one of three James Beard awards Tom has won. (The others are Best NW Chef and Best American Cookbook.) Also in 2012, Tom was named Executive of the Year by Puget Sound Business Journal.

 Tom is the author of four cookbooks, all published by William Morrow:  Tom Douglas’ Seattle Kitchen, Tom’s Big Dinners, I Love Crab Cakes, and The Dahlia Bakery Cookbook.  Along with Chef Thierry Rautureau, Tom hosts a weekly radio show, Seattle Kitchen, on KIRO radio.

 Tom is active on the Amtrak Culinary Advisory Team as well as Macy’s Culinary Council.  An avid proponent of Washington wines, Tom works with Columbia Crest Winery, educating consumers about the delicious pours the state has to offer.

 Tom is on the board of Food Lifeline, an organization dedicated to eliminating hunger in Western Washington. In 2011, Tom Douglas Restaurants partnered with the Seattle School system to redesign school lunches with a greater focus on nutrition.

  Tom and Jackie have a daughter, Loretta. They live in Seattle, Washington, where their dining table always has room for one more guest.