Chef Brady Ishiwata Williams is a James Beard Award–winning chef whose culinary style blends Japanese-American heritage with hyper-local, seasonal Northwest ingredients. Raised in Southern California, he began cooking in his grandparents’ diner, where he developed a deep respect for hospitality and honest food.

His culinary journey took him through acclaimed kitchens in Dallas and New York—including the Michelin two-star Blanca—before arriving at Seattle’s legendary Canlis, where, at just 28, he became the sixth executive chef in its storied history.

In 2015, Brady joined Canlis and reimagined the restaurant’s offerings with his creative and innovative dishes. His work earned national recognition, including Food & Wine’s Best New Chef in 2018 and the James Beard Award for Best Chef: Northwest in 2019.

In 2021, Brady opened Tomo with partner Jessica Powers in the White Center neighborhood of Seattle, naming it in honor of his grandmother, Tomoko Ishiwata Bristol. Tomo quickly became a standout on the national dining scene, with Esquire and Robb Report naming it one of America’s best new restaurants.

The menu, which blends Japanese-American influences with micro-seasonal Pacific Northwest cuisine, reflects Williams’s commitment to small farms, regenerative sourcing, and low-intervention wines. This dedication earned Tomo a James Beard semifinalist nomination for Outstanding Wine Programin 2022.

In 2025, Williams was tapped by Alaska Airlines to debut their inaugural Chef’s (Tray) Table program, curating a series of seasonal dishes for First Class passengers on long-haul flights.

His menu—featuring dishes like mochi waffles with fried chicken and Klingemann Farms glazed short rib—brings the thoughtfulness and flavor of his ground-level cooking to 30,000 feet.

This is a sampling of the ingredients Chef uses.