Tomo is a restaurant in White Center.



We prepare food and offer wines reverent of land, labor, history, and aesthetics. We provide an exceptional dining experience free of formality.

Our menus are created with micro–seasonal, ethically–sourced ingredients and inspired by the heritages of our culinary team.



PEOPLE

Brady Ishiwata Williams is a self-taught chef who began his career at his grandparents’ SoCal diner, Phillip’s Pot Pies. He cooked at restaurants across the country before landing in Brooklyn to serve as executive sous chef at Roberta’s and the two-Michelin starred Blanca. The last six years of his work life were dedicated to the executive chef role at the iconic Seattle restaurant Canlis. Recent accolades include a James Beard Award for Best Chef: Northwest (2019), Food and Wine Best New Chef (2018), and a James Beard Nomination for Rising Star Chef (2017). He began developing Tomo, his first restaurant as owner/chef in late 2020.

Andy was born and raised in Louisville, KY. He studied literature and art at Oberlin before moving to NYC, where he was awarded a fellowship at The Whitney Museum and played music in bands. His love of wine started at GQ, where he edited the title’s online coverage of food/drink, fashion, and travel for six years. Over the last decade he moved to Seattle, built a career as a creative director, and met Brady. Their friendship created a space for him to formally pursue his passion for wine. Wine allows Andy to connect with others through creativity, discovery, and hospitality. Andy champions wines made in small quantities by dedicated, responsible artisans—and is honored to share them at Tomo.

Born and raised in Venezuela and inspired by her grandma's cooking, Diana took her culinary skills to the next level at Le Cordon Bleu in Madrid. She gained professional experience in restaurants in Mexico City and Caracas before moving to NYC, where she worked at Cosme and Blanca. Desiring a change of scenery led her to Seattle where she joined the team at Canlis as a sous chef. Diana seeks to bring her passion for food and heritage to Tomo.

Greg is a South Puget Sound native whose formative early industry experiences inspired him to attend the Culinary Institute of America in California. After college, he cooked at the three Michelin-starred Restaurant at Meadowood in Napa Valley then ink. in Los Angeles. He returned to Seattle to join Canlis as a sous chef before making his way to the dining room as both a captain and bartender.

Jessica has dedicated her career to creating experiences that engage with pressing cultural issues. She has managed programs at the Museum of Glass (Arts Connect), Path with Art, Seattle University, MOHAI, and The New Foundation Seattle, organized art exhibitions around the US and Canada, and executed special projects in family office settings. She is invested in the circulation of ideas and the conceptual space of the book and serves on Short Run Comix & Arts Festival’s board. As Tomo's operations director, she will collaborate with team members to develop a fairer and more just restaurant.

Madison was raised in the greater Seattle area and fell in love with hospitality while she was at University of Washington studying political science with visions of being a lawyer. Realizing that a legal career would not feed her soul the same way hospitality could, she made the decision to continue working in fine dining after college and moved to Los Angeles for a few years and worked as operations director for private events at a luxury hotel. Now back home, Madison is delighted to welcome guests to Tomo in her debut role as a major playmaker for Seattle's favorite restaurant. Go Hawks!

Originally from Taos, NM, Richard grew up on a small family farm where he learned traditional ways of tending to the land and raising livestock alongside his parents and grandparents, instilling a sense of love and appreciation for sustainable foodways. Richard worked in San Francisco for 6 years in the kitchens of chefs Corey Lee (Benu and In Situ), Jason Fox (Commonwealth), and Brandon Jew (Mister Jiu’s) as a savory cook. With mentorship from Chef Melissa Chou, Richard’s love and curiosity of baking and pastry led him to Canlis where he worked as the lead baker under pastry chef Crystal Chiu. Richard is excited to be a part of the Tomo team where he can continue to learn and grow alongside creative and passionate people.

Andy was born and raised in Louisville, KY. He studied literature and art at Oberlin before moving to NYC, where he was awarded a fellowship at The Whitney Museum and played music in bands. His love of wine started at GQ, where he edited the title’s online coverage of food/drink, fashion, and travel for six years. Over the last decade he moved to Seattle, built a career as a creative director, and met Brady. Their friendship created a space for him to formally pursue his passion for wine. Wine allows Andy to connect with others through creativity, discovery, and hospitality. Andy champions wines made in small quantities by dedicated, responsible artisans—and is honored to share them at Tomo.


ORIGIN

Tomo is named after Brady’s grandmother, Tomoko Ishiwata Bristol, whose cooking remains his biggest source of inspiration. Tomo is Japanese for “pal” or “friend.”

“What does it mean to be a friend?”

This question is at the center of everything we do.