What Does a "Tom Douglas Restaurant" Mean If Tom Douglas Isn't Actually in the Kitchen?

If Ethan Stowell isn't behind the stove, what makes it an Ethan Stowell restaurant? Mike ForceFor the fall issue of our food magazine, The Sauce, I wrote a feature about the pros and cons of Seattle's chef-owned empires, including how well-known business owners like Tom Douglas and Ethan Stowell have more access to desirable locations because developers prefer them over first-time restaurateurs, as well as how high-profile chefs like Renee Erickson are setting a higher standard for employee wage