Chef Tom Douglas is helping to evolve the sustainability movement in foodservice — at least in Seattle, where he owns more than 10 full-service restaurants.

His 13th, The Carlile Room, pays homage to the ’60s and ’70s. It’s hip, unique and, especially in a culinarily sustainable sense, much needed.

“Sustainability utilization is all part of the lexicon of today’s restaurants,” says Chef Tom.

The Carlile Room menu utilizes high-quality meats and Alaska Seafood to enhance its plant-based dishes.

In this episode of “Table 42,” brought to you by Alaska Seafood, host Paul Barron joins Chef Tom in the kitchen to explore some of the underused approaches to different types of Alaska seafood that him and his team are implementing at The Carlile Room. Halibut cheeks and wok-fried King Crab steal the show.

Watch the full episode as we explore the best in seafood, and to learn how Chef Tom has evolved as a sustainable-focused chef over the years.