Tom Douglas

Chef, Restaurateur


Tom Douglas launched his restaurant group with Dahlia Lounge in 1989 and is now known as the father of Northwestern cuisine for his 30-year focus on local, sustainable food. With a growing empire of 13 restaurants, Douglas supplies his kitchens with up to 50,000 pounds of produce from his 20-acre farm. He’s also dedicated to eliminating hunger — Douglas is on the board of Food Lifeline, an organization that provides healthy food to low-income families; he partnered with Seattle Public Schools in 2011 to design more nutritious student lunches. He’s penned four books, including 2012’s Dahlia Bakery Cookbook, and has received James Beard Awards for Best Chef: Northwest (1994), Best American Cookbook (2001) and Outstanding Restaurateur (2012).