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Cooking Gluten Free chef Tom Douglas awarded James Beard Outstanding Restaurateur

by Karen on May 8th, 2012

Tom and Jackie

 
In my continuing Chef Series where we look at the chefs who contributed to the book Cooking Gluten Free!….. long before most people even knew what celiac disease or gluten intolerance meant…..I have the opportunity today to let someone else tell the story.
 
Today’s Seattle Times front page headline story  features Tom Douglas for his James Beard award last night as Outstanding Restaurateur.  He is well deserving of this award.  Not only has he enjoyed longevity and expansion in this market, he is highly respected.  I think his respect (and that of his wife Jackie too) has been earned by giving back so much to our community.  Not just in charitable efforts but just think of all of the people who have worked for them and have gone on to open successful restaurants of their own.  I have a friend whose daughter’s fiancé worked for Tom as a bread baker.  He was paid well, he perfected his baking while working for Tom and then felt confident enough to strike out on his own.  I hear his bakery is doing quite well with a solid reputation.  He is even interested in baking gluten free but hasn’t worked out all the kinks there yet.
 
My guess is this story plays out over and over again, year after year.  Thank you Tom and Jackie, you have helped numerous people on their road to success.  Tom was one of the original chefs contributing recipes to Cooking Gluten Free! which in turn helped me talk to other chefs about contributions.  The recipes are timeless—-good food never goes out of style.
 
If you live in the Seattle area you will find one of Tom’s restaurants in several hot spots around town: Pike Place Market, South Lake Union, and just south of the core retail district in downtown. 
 
They know how to serve gluten free and are happy to accomodate your requests.
 
 
I love this picture of Tom from the cover of one of his books…..and it visually shows his impact on the Seattle food scene!
 
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