Welcome to What’s Cooking!—the show where we dive deep into the culinary world and meet the people behind your favorite dining experiences. Today, we sit down with a true Seattle icon, Duke Moscrip, the man behind a Seattle institution--Duke’s Seafood.
With over 52 years in the restaurant business, Duke has built a seafood empire that’s survived the test of time. How did he do it? Let’s find out.
Duke’s journey into the restaurant business didn’t start with a lifelong dream of owning a seafood restaurant. His start was rather unexpected.
What began as a small role in Ray’s Boathouse soon became a full-time venture. Duke didn’t just serve food; he learned every part of the business—from bartending to cooking. But even with all that effort, success didn’t come overnight.
Duke’s business savvy and determination paid off, but his entrepreneurial spirit didn’t stop there. After several successful years at Ray’s, Duke wanted to create something unique—something with his name on it.
In the early days, Duke faced the same challenges that every restaurateur knows all too well—long hours, tight margins, and a market full of competition. But from the beginning, Duke knew one thing: his restaurant would stand apart for its commitment to sourcing only the freshest, sustainable seafood.
Duke’s vision to push boundaries didn’t stop at innovative business practices. He’s always prioritized quality, sustainability, and clean ingredients—values now core to Duke’s Seafood. It’s not just the food that makes Duke’s successful—it’s the loyalty of the people, both employees and customers alike. Duke attributes much of the restaurant’s longevity to treating people well, whether they are in the kitchen or at the table.
That loyalty extends to his family, too. Duke’s children and even his granddaughter have played pivotal roles in the business, making it a true family affair. With at least two generations and a third coming down the pike, all working together, Duke’s Seafood has not only survived—it has thrived, and it’s clear that Duke has no plans of stopping anytime soon.
From a spontaneous start in Ray’s Boathouse to creating an iconic brand, Duke Moscrip’s legacy is built on passion, perseverance, and a commitment to excellence. Here’s to many more years of success for Duke’s Seafood.
Thank you for watching What’s Cooking!, where we bring you the stories behind the meals and the chefs who make them unforgettable. See you next time!
Video by Larry Dominico of Evoke Vid
Video Snippets of Duke in Alaska by Georgio Brown
Photo of Ray's Boathouse by Matt Hucke ("Seattle Neon" Signs of the Emerald City is available on Amazon or from WSU Press: https://wsupress.wsu.edu/product/seattle-neon/. Photo of Duke Moscrip and son, John Moscrip by Ingrid Pape-Sheldon