We are excited to present Buds: A Tomo Dinner Series. Informed by friendship and mutual admiration, Tomo chef/owner Brady Ishiwata Williams will cook meals with chef-friends from across the country at the restaurant over the summer months.
Each event in the series will be a little different in form, feel, and structure based on his collaboration with the visiting bud.
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Born and raised in the Pacific Northwest, Jay Blackinton moved back to Orcas Island in 2009 to pursue a life lived off the land. After years spent farming and pursuing self-sufficiency, he was called to open a restaurant based on the principles with which he originally came to the island.
To revere place, time, and flavor in pursuit of a better and more enlightened life. To take a modern and hedonistic approach to the old agrarian and native foodways of the islands.
The restaurant, Hogstone, now in business for almost a decade is helmed by Jay and his partner, Jocelyn Cecil, as they continue to refine this concept. In 2017 he was awarded Food & Wine’s prestigious Best New Chef Award and is A 6-time James Beard Foundation Semifinalist.
Jay continues to pursue creating a real cuisine of the Pacific Northwest and its San Juan Islands.
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Christopher Kostow is the third-youngest American-born chef to ever receive the coveted Michelin three-star accolade. He was also chosen as one of Food & Wine Magazine’s Best New Chefs and holds an award from the James Beard Foundation for Best Chef: Pacific. Christopher draws upon his own American upbringing and the singular beauty and bounty of the Napa Valley to cook food that is thoughtful, personal, and in concert with his community and collaborators. Christopher continues to create extraordinary experiences for diners at The Restaurant at Meadowood, The Charter Oak, Ensue, and his newest endeavor Loveski.
Johnny Ortiz-Concha is a maker who works in varied forms that revolve around small-scale intimate dinners reflecting every aspect of the terrain he is from and tends in Northern New Mexico. Johnny was born and raised in Taos, New Mexico off and on Taos Pueblo. His lineage derives from mostly Native American (Taos pueblo), Spanish (mother Spain), and of Mexican origins. New Mexico is a place of complex history and cultures, and Johnny is a direct reflection of that, which is reflected in all the work he does.
After working at Alinea (2009-2011), Willow’s Inn (2011-2012), and Saison (Sous chef / 2013-2016) Johnny created his project / shed, run with his partner Maida. / shed started as dinners but has evolved into a larger ecosystem, the ethos of which, is an ongoing meditation and practice that celebrates the place he inhabits, the fleeting of time, and a tradition of bringing people together through food.
A blurring of lines between life and work.
Maida Branch was born and raised in New Mexico and is of Pueblo, Ute, Genízara descent (Dilia & Mora, NM) - her family has been living on Pueblo Territory since time immemorial. In addition to / shed and inspired by her family and the land from which they came, she founded MAIDA in 2017 - a collective of Indigenous and Indo-hispano artists.
︎︎︎April 30 / Mei Lin – 6 course tasting menu
︎︎︎Daybird Pop–up at Tomo
Mei Lin is the LA-based chef/owner of the iconic Szechuan hot chicken spot Daybird. She was named *the* Top Chef of season 12 of the Bravo show and founded the critically acclaimed restaurant Nightshade.
Born in China, Mei and her family immigrated to the US when she was an infant. They planted roots in Dearborn, Michigan, where Mei grew up working alongside her mother and father at their family-owned and-operated restaurant.
Throughout the years Mei has worked for some of the most revered chefs in the industry including Wolfgang Puck, Michael Symon, Marcus Samuelsson, Michael Voltaggio, and Bryan Voltaggio.
Friend Connection ︎ Tomo Bar Director Greg Bonney and Mei Lin were station partners at Michael Voltaggio’s restaurant ink. back in 2011 and have been close ever since.
︎︎︎May 14 / 6 course tasting menu
Carlo Mirarchi is the co-owner and executive chef of Blanca and Roberta’s Pizza in Bushwick, Brooklyn. Mirarchi is a self-taught chef and his culinary prowess has won the acclaim of publications including New York Times, GQ, and Vogue, as well as earning him two Michelin Stars and a place as one of Food & Wine’s Best New Chefs of 2011. Bon Appétit has recognized Roberta’s as one of the “20 Most Important Restaurants in America,” and has recently expanded to multiple locations in NYC, Los Angeles, and most recently, Singapore.
Friend Connection ︎ Tomo Chef/Owner Brady Ishiwata Williams was Executive Sous Chef at Blanca and Roberta’s before moving to the Pacific Northwest. Brady and Carlo have cooked together all over the globe, from Rio to South Beach and Seattle. Tomo chef de cuisine Diana Mata García also worked at Blanca.
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