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One thing you don’t know about me is that I’m the only heterosexual who knows all the words to Broadway show tunes.
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I’m most proud of my daughter, Loretta, and being married 25 luscious years to my wife, Jackie.
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One of my most memorable meals was at L’amis Louie in Paris. I ate the front half of a beautiful spring lamb.
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If there was no duck, I’d have no reason to live.
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My go-to drink is Dewar’s and water.
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If I were on death row my last meal would be a whole Chinese barbecue duck with green onion pancakes, Chinese broccoli (gai lan), ginger-steamed rice and hoisin chili sauce.
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The thing I hate most about this business is credit card fees, which are a ripoff. We do the work, they make the money.
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If I could change one thing about me it would be to drop my golf handicap from 18 to scratch.
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My idea of a perfect day is work, dim sum at 11 a.m., golf at noon, work 4-8, dinner with Jackie on the sunny side of the house and some wine.
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If I wasn’t a restaurant operator, I’d love to be a project coordinator building the tallest building in the world.
Tom Douglas owns five highly regarded Seattle restaurants—Daliah Lounge, Etta’s, Palace Kitchen, Lola and Serious Pie—as well as a bakery, catering business and event space. He is author of Tom Douglas’ Seattle Kitchen, which won a James Beard Award, Tom’s Big Dinners and I Love Crab Cakes. Douglas also has a line of rubs (Rub with Love) and sauces and hosts a weekly talk radio show.
