Betting on Dreams: A Culinary Pioneer Shares All

Hear from James Beard award-winning restauranteur Tom Douglas about risking it all, refusing to quit, and making dreams come true.

Every business has its ups and downs, and running a restaurant can be a particularly bumpy adventure. In this Living Fully Conversation, John and legendary Seattle restauranteur, Tom Douglas, discuss the art of taking risks and betting on oneself for success, the vital role of community during times of adversity, and the roller-coaster ride of the restaurant business. Be inspired by Tom’s story of perseverance, dreaming big, and empowering others to chase their dreams.

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Tom Douglas and his wife and business partner, Jackie Cross, launched the Dahlia Lounge in 1989, where it became an icon of Pacific Northwest fine dining, incorporating seasonality, innovative and delicious food, and warm hospitality. Tom and Jackie went on to open many other eateries featuring various cuisines and influences (Greek, Italian, a bakery, elevated pub fare, all kinds of pizza), and created a catering business. Tom has written best-selling cookbooks, won several James Beard awards, started a farm and created a product line of spice rubs, sauces and mustards. 

Sadly, the Covid-19 pandemic took its toll on fine dining restaurants, and the Dahlia was forced to close (along with two of their other restaurants) in 2021, after more than 30 years in business. Tom shared that one of the most wrenching moments of his career was having to let employees go who had been with his business from the beginning. “I could only keep 9 employees on the payroll out of hundreds, some of whom had given their lives in service to our business. We lost over 5,000 years of restaurant experience when I let those employees go.” 

Tom came from humble beginnings. As a teen, he drove across the country from Delaware to the West Coast and began working in restaurants. Tom eventually became a fixture in Seattle’s Pike Place Market, where he managed the Café Sport. His relationships with other adventurous food pioneers, many of whom went on to become top chefs in Seattle’s vibrant food scene, created a supportive community for his entrepreneurial aspirations.

Douglas credits much of his success to his willingness to pivot and try new things. “Lessons I learned during tough times are pivotal to our success in the good times.” Tom emphasizes that even after achieving incredible success, he hasn’t stopped learning. Last year, they opened a BBQ restaurant in a new neighborhood, and it wasn’t doing well. Tom’s team researched and discovered that 85% of people looking for a restaurant in that neighborhood were searching “Seafood” online. So they decided to scrap the BBQ menu and completely reimagine the restaurant. It’s finally starting to take off.

Just as Tom Douglas has throughout his career, successful entrepreneurs must navigate through the ups and downs of business cycles. If you have your own inspiring story of business ownership or leadership, please reach out and share it with us for a potential blog post or podcast interview!  

Highland’s advisors have the tools and expertise to help you navigate the challenges of your business, in whatever phase you find yourself. Reach out to info@highlandprivate.com today to find out more.