One thing you don’t know about me is that I’m the only heterosexual who knows all the words to Broadway show tunes.
I’m most proud of my daughter, Loretta, and being married 25 luscious years to my wife, Jackie.
One of my most memorable meals was at L’amis Louie in Paris. I ate the front half of a beautiful spring lamb.
If there was no duck, I’d have no reason to live.
My go-to drink is Dewar’s and water.
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.
The thing I hate most about this business is credit card fees, which are a ripoff. We do the work, they make the money.
If I could change one thing about me it would be to drop my golf handicap from 18 to scratch.
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.
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.