About Tom Douglas Seattle Kitchen

We are a Seattle-based restaurant group comprised of food based businesses dedicated to serving delicious food graciously.

​Did you know:

In February 1995, Douglas and his wife opened Etta's Seafood, named after their daughter, Loretta

Tom Douglas, Seattle-based chef, has been cooking up Pacific Northwest cuisine since 1984, opening his own restaurant, Dahlia Lounge, in 1989. For the last 30 years, he’s made a name for himself alongside business partner and wife Jackie Cross and business partner (since 2006) Eric Tanaka by opening 13 full-service restaurants; an event space, Palace Ballroom; a cooking school, Hot Stove Society; and a product line including rubs, sauces, mustards, and knives. The James Beard Outstanding Restaurateur, self-described as “middle-aged, tall, and round,” can be found at any of his restaurants on a given day putting in the work to create a successful restaurant group. As he reminds himself and his staff, “no one can out effort us.”

If you’re going to start a fire, why cook just one chicken?
- Tom Douglas

Our Team

Eric Tanaka

Partner and Executive Chef
Eric Tanaka has been an essential voice and partner in the growth and successes of this leading Seattle restaurant company. Affectionately known as “ET” within the company, Tanaka’s ability to transform Tom’s ideas and interests into iconic dishes and innovative restaurants is well known and led to the James Beard award for Best Chef Northwest in 2004. In his twenty-year journey with Tom Douglas, Eric has grown to be a mentor for all cooks and helped open twelve additional Tom Douglas Seattle Kitchen restaurants, including TanakaSan, inspired by Eric’s Japanese-American heritage.

Party with us!

Whether it's a visiting chef or winemaker, National Coconut Cream Day or Negroni Week, we love throwing parties in our restaurants and community! Make sure you check out our event page for all the deliciousness that is waiting to be on your social calendar!