Sunday, June 23, 2024



[/vc_column_text][vc_column_text]We at the Shipboard Chef know that top-notch business initiatives require top-notch talent.  As such, we are drawing from the specific expertise of individuals who have proven and distinguished themselves in their industries and we are excited to welcome them to the Advisory Board of The Shipboard Chef.[/vc_column_text][vc_text_separator title=”

Food Industry

” i_icon_fontawesome=”fa fa-cutlery” i_color=”custom” title_align=”separator_align_left” align=”align_left” color=”custom” add_icon=”true” i_custom_color=”#0f4870″ accent_color=”#0f4870″][/vc_column][/vc_row][vc_row css_animation=”left-to-right”][vc_column][vc_column_text]

Tom Douglas,Chef/Owner

Tom Douglas Chef/Owner Dahlia Lounge Etta's Lola SBC AdvisorTom Douglas, along with his wife and business partner, Jackie Cross, owns ten of Seattle’s most exciting restaurants: Dahlia Lounge, Etta’s, Palace Kitchen, Lola, Serious Pie (with two locations), Seatown Snack Bar, Cuoco, Ting Momo, and Brave Horse Tavern. With almost 30 years in the biz, Tom helped put Seattle on the culinary map by cooking global cuisine using regional and seasonal ingredients.

Tom also runs a retail bakery, Dahlia Bakery, now with a second counter, the Dahlia Workshop,  a catering business, Tom Douglas’ Catering and Events, and an event space, Palace Ballroom.  All of Tom’s restaurants are located in the downtown Seattle and South Lake Union neighborhood.

Tom is the author of three cookbooks

    • Tom Douglas’ Seattle Kitchen (Morrow, 2001 – won Best Americana Cookbook from the James Beard Association)
    • Tom’s Big Dinners (Morrow, 2003)
    • I Love Crab Cakes (Morrow, 2006)

…with two more in the works.

In addition, Tom’s specialty food line, which includes “Rub with Love” spice rubs plus barbecue and teriyaki sauces, is sold nationwide.

Over the course of more than 20 years, Tom has been repeatedly featured by the media as the Seattle chef who has helped to define a true Northwest style.  Tom’s creativity with local ingredients and his respect for Seattle’s ethnic traditions have earned him national recognition and numerous awards including Best Northwest Chef from the James Beard Association in 1994.  Never one to turn down an exciting challenge, Tom agreed to appear on the Food Network’s Iron Chef in 2005.  Using the secret ingredient, Alaskan salmon, Tom battled Iron Chef Morimoto and won—at the time, only the second historical win against Morimoto.

Tom lives in Seattle, Washington, with his wife, Jackie.

[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=”left-to-right”][vc_column][vc_column_text]

John Howie,Chef/Owner

John Howie was born in Chicago and moved to the Seattle area in the late 1960’s, beginning his culinary carChef/Restauranteur John Howie Advisor for Shipboard Chefeer at age 15.  His training ground was many of Seattle’s finest restaurants.

As opening chef at Palisades in June of 1992 and during his ten-year tenure, the restaurant gained the status of Seattle’s premier special occasion destination dining spot.

John gained notoriety for bringing unique, specialty foods to the Seattle table. He originated the use of planks for restaurant service and launched a culinary website “”.John has also authored two cookbooks for plank cooking, “The Cedar Plank Cookbook” and “The Plank Cookbook”. John has taught classes on plank cooking for years.

On March 11, 2002 he opened Seastar Restaurant and Raw Bar in Bellevue – a culmination of his dream to showcase the best of the Pacific  Northwest in both quality and preparation, in his own establishment.

John and Seastar have been honored and praised in many publications, radio and television shows both locally and nationally including Food & Wine, Wine Spectator, Sunset Magazine, Martha Stewart Living, CBS Early Morning Show, ABC’s Good Morning America, CNN, Food Network, Wine Spectator, and KING 5 TV’s Evening Magazine. The restaurant received the highest rating in the 2008 Zagat Survey for “Top Cuisine –Seafood” and “Top Cuisine – Raw Bars” in a city lauded for its seafood establishments, as well as top ratings in “Most Popular”, “People Watching”,“Power Scenes”, “Service” and “Décor”.

In January of 2005 John joined forces with several sports celebrity investors and opened SPORT Restaurant & Bar – a high tech sports restaurant that serves everything from Kobe beef burgers and thin crust pizza to prime steaks and meal-sized salads.  This casual yet sophisticated restaurant is outfitted with huge HDTV’s as well as personal televisions, which allow guests the option of watching events of their choice from the privacy of a booth while dining. SPORT features a specially outfitted broadcast table where celebrity interviews and pre- and post-game shows for the Sonics and Mariners are broadcast.

He launched Adriatic Grill Italian Cuisine & Wine Bar in early 2008 with partner Chef Bill Trudnowski. Located in Tacoma, Washington, the restaurant features fresh seasonal cuisine from the countries that border the Adriatic Sea.

John started 2009 by opening a spectacular new Seastar Restaurant & Raw Bar in Seattle on January 27th – within the 2200 Westlake project and a short walk to Seattle’s downtown retail, arts and theater corridor as well as Seattle Center.

On September 12, 2009 he opened a signature steakhouse – John Howie Steak, located at Bellevue’s chic new  shopping area known as “The Shops at The Bravern.”  The 9,000 square foot venue features two private dining rooms and a piano lounge. Guests can look forward to an incredible dining experience with hardwood grilled USDA prime steaks; Chateaubriand and Rack of Lamb served tableside; artisan cheeses; the Northwest’s best selection of single malt scotches and cognacs; and a grand selection of Washington and international wines by the bottle, or by the glass from the Enomatic wine preservation systems. John Howie Steak is the only steak restaurant that offer to wood fired grills, using both a Mesquite Charcoal grill, and a live fire Applewood grill, both imparting unique flavors into the meats and seafood’s grilled on them.

John has been honored with an invitation to cook at the prestigious James Beard House in New York City on four separate occasions and represents Washington State annually at the SuperBowl in The Taste of the NFL.  He is a repeat guest at the Epcot Food & Wine Festival, the Naples Food and Wine Festival, and has been a guest chef on Holland America and Radisson cruise lines.

John received a rarely bestowed Excellence Award from the mayor of Bellevue and the Overlake Service League recognizing his outstanding community service. Seastar Restaurant and Raw Bar is honored to be the winner of the 2008 Washington Good Neighbor Award and has donated over $700,000 in time, services, gift certificates and in-kind goods, generating over $3,000,000 in charitable giving to date.  The restaurant was also awarded top honors at the 2008 Crystal Beverage Awards, garnering “Best Bar Program” – AWARD OF PRESTIGE and “Best Wine List (301 – 1000 Selections)” – AWARD OF PRESTIGE.   Seastar’s wine list has again been recognized with the 2011 Wine Spectator Best of Award of Excellence, a designation they have held since 2005.

John recently released “Passion & Palate” a culmination of recipes and stories from his exploits as a chef and restaurant owner. “Passion & Palate” Recipes for a Generous Table, is a beautiful hardbound book, with over 240 recipes, gorgeous photography, fun wine recommendations for Erik Liedholm, company wine director, sommelier and business partner.

John has appeared on many cooking shows including an appearance on Martha Stewart where he introduced Martha to plank cooking. He appeared on Rick Brownes BBQ America. On November 15th, 2011 John appeared on United Taste of America with Chef Jeffrey Saad, in their Thanksgiving episode. Together they prepared Dungeness Crab over an open applewood fire on the beach.

His plank cooking skills have been featured in Cuisine Magazine, Seattle Magazine and he is widely considered one of the Nation’s best experts on grilling planks.

[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=”left-to-right”][vc_column][vc_text_separator title=”

TV/Multi-Media Production and Distribution

” i_icon_fontawesome=”fa fa-television” i_color=”custom” title_align=”separator_align_left” align=”align_left” color=”custom” add_icon=”true” i_custom_color=”#0f4870″ accent_color=”#0f4870″][vc_column_text]

Alan Winters, Media Consultant

Alan Winters Media Advisor for Shipboard ChefWith a unique blend of creative and business skills and three decades of entertainment industry experience at large communications conglomerates and start-up entrepreneurial companies, Alan Winters has a lengthy track record of successfully launching new products, building innovative content-related businesses, working with talent, and establishing strategic/advertiser partnerships.

Winters currently serves as COO and co-Founder of the new digitally-based combat sport, XARM, along with UFC creator, Art Davie. He created the business plan for XARM and is accountable for all creative content, sales and business development activities. In 2011, Winters established a partnership with Endemol USA to uniquely launch XARM to consumers as a mobile game, generating immediate large worldwide downloads and a “what’s hot” selection in iTunes after just a week in release. He also forged a television production relationship with 495 Productions, the producers of the mega-hit series, Jersey Shore, to bring XARM to television.

Winters is also a partner and serves as VP, Content and Talent for, a leading digital health and fitness venture. He manages the development of all content vehicles and created exclusive relationships with a dozen of the top fitness professionals in the country. He also established key online strategic partnerships with such companies as Lifetime Television, iVillage and Discovery Communications.

Prior to his XARM and NextFit commitments, Winters served as consultant to Lionsgate Television, where he oversaw development and production activities for the company’s expanding unscripted television business.  He was the studio executive in charge of the $16 million CBS-Tommy Hilfiger reality series, The Cut, and served as Co-Executive Producer of Dirty Dancing: The Reality Series for the WE network. At this time, Alan was also Co-Executive Producer of the acclaimed 9/11 feature documentary, On Native Soil, for which he signed Hilary Swank and Kevin Costner as narrators, and orchestrated distribution deals with Court TV and Lionsgate Films.

Before joining Lionsgate, Winters launched Fisher Entertainment, the content creation/production arm of regional broadcaster, Fisher Communications, and served as its President for five years.  He developed and produced programming for a broad array of major studios and cable networks, including NBC Enterprises, ABC/Buena Vista, Twentieth Television, and Discovery Networks.  Winters was the creator and executive producer of the Dick Clark-hosted talk show, The Other Half, where he pioneered brand integration into daytime television for such partners as Lipton Tea, Mitsubishi and Westfield Malls.

Before joining Fisher, Winters developed and launched Kelly News & Entertainment, a production/distribution company targeting specialized advertiser and station needs.  The company nationally launched all six television series taken to market, including the lifestyle series, Rebecca’s Garden, forming a key advertiser tie-in with Home Depot and generating a lucrative back-end on HGTV and a magazine. At this time, Winters also gave renowned host, Ryan Seacrest, his first television hosting opportunity. Winters left Kelly News & Entertainment after the sale of the company to the Hearst Corporation.

Winters’ career also includes a stint as Vice President of Sales at All American Television where his portfolio included Baywatch and Family Feud.  Prior to All American, Winters served as Vice President, Strategic Planning for Twentieth Television, where he was the studio executive in charge of creative development and advertising sales of A Current Affair, which generated in excess of $100 million in profit.

[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=”left-to-right”][vc_column][vc_text_separator title=”

Luxury Yacht Industry

” i_icon_fontawesome=”fa fa-ship” i_color=”custom” title_align=”separator_align_left” align=”align_left” color=”custom” add_icon=”true” i_custom_color=”#0f4870″ accent_color=”#0f4870″][vc_column_text]

TBD – Appointment Pending