Douglas Dale was born in Buffalo, New York on May 26th, 1953. In 1974 he attended Waseda University in Tokyo as an exchange student studying Japanese art and art history. In 1975 he studied ceramics witth Funaki-san of Shrimanekeen and cooking under Chef Hideko Matsuura-san of Nineji. Douglas graduated from Antioch University in Ohio in 1976, and in 1977 he apprenticed under Chef Hirshi Hayashi of the Seventh Inn, Boston.

Douglas and Kathleen have two children, Justin and Christine. Douglas revisits Japan to continue study with Chef Hideko Massurra. He also studies and teaches the martial art of Aikido. He enjoys coaching football, Nordic skiing and spending time with his family.

WOLFDALE'S and Douglas Dale have received much acclaim from food critics locally, as well as nationally, and have been the recipients of many awards. On several occasions WOLFDALE'S has received a 3-star rating (the highest) from the San Francisco Chronicle's food critics locally, as well as excellent reviews in many other publications. Douglas and WOLFDALES'S have been featured on the PBS series "Great Chefs of the West." That edition of "Great Chefs" still airs on PBS stations nationwide. WOLFDALE'S has taken first prize in a competition held by the American Cancer Society, has received a "Heart Smart" award from the American Heart Association, and has been honored as one of "America's Finest Restaurants" by the National Registry of Chefs in America.

"I keep a simple, clean approach to food. The basics are very direct and uncomplicated...that's the way food should be." Douglas Dale