Beard Foundation acknowledges Tom Douglas' considerable restaurant chops
Congratulations to Seattleites honored by the James Beard Foundation, highlighted by Tom Douglas, named the nation's "Outstanding Restaurateur."
Seattle Times Editorial
COMPLIMENTS to the chef! Seattle's own Tom Douglas was named "Outstanding Restaurateur" by the James Beard Foundation Monday night in New York.
Douglas owns 13 establishments in Belltown, Pike Place Market and South Lake Union. Years ago, he took the honor of "Best Northwest Chef" from the foundation; he has also triumphed on television's "Iron Chef America."
Douglas was nominated multiple times for Outstanding Restaurateur, so this award was long overdue. The list of Douglas' awards goes on, but the food speaks for itself. A quick browse online shows all of his restaurants with spectacular ratings.
Douglas uses many ingredients from his own farm in Prosser, Wash. Not only is this honor a win for food lovers, but also for those who champion the sustainable move toward locally produced foods.
He has given back to the community by donating to Food Lifeline and hosting an annual salmon-bake fundraiser each year.
Another big local Beard winner was chef Matt Dillon, who was named best chef in the Northwest. Dillon is owner and chef of Sitka & Spruce on Capitol Hill and The Corson Building in Georgetown.
Notably, two Seattle area writers won Beard Foundation awards, including The Times' own Maureen O'Hagan, who won the health and well-being category for a series on the challenges of childhood obesity. The other was Nathan Myhrvold, who won awards in two categories: best cookbook and cooking from a professional point of view.
Congratulations to all four for making Seattle proud.
This editorial originally said Tom Douglas had a farm on Vashon Island. It is actually in Prosser. Also, the editorial did not mention that Matt Dillon is both owner and chef at the two restaurants mentioned.