Brady Ishiwata Williams is the chef and owner of Tomo, a new-wave Japanese-American bistro, located in the unincorporated White Center neighborhood near Seattle. 

The self-taught chef began his career at his grandparents’ diner in Southern California before cooking in restaurants across the country. He served as executive sous chef at Roberta’s and the two-Michelin starred Blanca in Brooklyn and was executive chef at the iconic Seattle restaurant Canlis for six years. His Canlis tenure was marked by regional and national acclaim. Among his accolades are 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). 

Brady and his partner Jessica opened Tomo in 2021 to national acclaim, earning a James Beard nomination for Outstanding Wine Program and was named one of America’s best new restaurants by Esquire and Robb Report.

PARTICIPATING EVENTS:

Christopher Kostow & Friends Lunch

Sunday Grand Tasting at The Farmhouse