Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Behind the Kitchen Door: Tom Douglas’s Entertainer’s Kitchen

Robyn Doyon-Aitken; Photos by Charles Miller, except where noted.
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Text by Charles Miller

As a Delaware native, Tom Douglas is no stranger to fresh seafood. Having grown up in a family of 10, he’s also used to cooking for a crowd. Early on, Tom and his siblings learned that dipping a chicken neck tied to a string into the Chesapeake River would yield buckets of blue crabs; dinner at the Douglas house on those nights always included a heaping platter of fresh crab cakes.

Fast forward a few decades and Tom’s commitment to using the freshest ingredients (seafood, especially), his attention to culinary detail, and his natural ability to create welcoming spaces for dining have earned him 13 Seattle restaurants, 3 cookbooks, and 3 James Beard awards, including this year’s Outstanding Restaurateur in America.

But creating successful restaurants isn’t the only thing Tom does. He works for several local nonprofit organizations, and dinner at the Douglas home with his wife and partner, Jackie Cross, is a perennial favorite item at charity auctions. In fact, a typical weekend dinner for the couple often includes 10 guests, all gathered around the huge picnic-style table that sits just off their kitchen. I recently paid Tom a visit to find out just what it takes to entertain big.

Watch the slideshow to go Behind the Kitchen Door for a tour of Tom’s kitchen and dining room.


Leave a comment on Tom’s Must-Have Tools & Serveware post for your chance to win his favorite kitchen items.


Leave a Comment


  • seejanecook | 09/29/2012

    I love seeing the private kitchens of professional chefs. Great article!

  • FreshChef | 09/28/2012

    when we first visited Seattle (2004), you, Kerry Sears & Tod English were the only game in town. We ate at all of the restaurants (it was def. a gastronomic trip) 3x a day. What an achievement for you now to have practically tripled your public offerings, and congratulations for still being in the game! Best Wishes, Carol Hargis, Chatham, NY. ps. my daughter Brigit, now 16, continues to enjoy cooking from the cookbook you sent her when she sent you money towards a Katrina relief meal you organized.

  • pajoan | 09/27/2012

    Tom, you're HOT! (Lucky Jackie)

Show More

Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.