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Tom Tobin
With a passion for arts in my genes I never thought I would enrich my life through food......
My life through food..... a little bit about me.....
As a native of San Diego, CA Tom Tobin grew up around the fresh ingredients from the areas seasonal bounty as a young kid he fondly remembers picking guava and figs right off of the backyard garden with his brother Chris. Tobin began his professional training journey in 2004 at San Diego Marriott Marquis working at the acclaimed 4 diamond restaurant Molly's under industry veteran chefs Werner Seyfried and Rudi Weider. It was at this same time he was also studying fulltime at San Diego Mesa College under the highly respected culinary training ground. Tobin's dedication to his educational development in the industry through the American Culinary Federation, earned him his first of many certifications in 2006 at age 20.
Within the same year, he took a transfer and joined the team at the Del Mar Marriott to join the esteemed team of headed by Chef Carl Schroeder who introduced him to Chino Farms and the unmatched quality of cooking a menu directly from the ingredients picked up that day.
Reaching for more exposure as a student of his craft, in 2007 Tobin ventured out to Phoenix, AZ to join the teams at JW Marriott Desert Ridge and Fairmont Scottsdale Princess reaching regional and national event awards with industry leading approach to catering and banquet food concepts hosting notable celebrities' such as Muhammad Ali and Diana Ross.
At age 24 Tom Tobin set his sights on a culinary destination named Las Vegas. In 2011, he joined a the biggest convention hotel property in the world Mandalay Bay Resort. The impressive scale of events fueled Tobin to push himself in every aspect of his art from intimate plated dinners to worldwide conventions for 16,000 patrons.
After transitioning through several high profile hotels, resorts and clubs, present day, Tobin is Founder and Director of Culinary for Tobin Exchange.
Tobin's approach to food is simple using only the freshest most sustainable ingredients and letting them shine on their own with minimal perpetration. Seasonality creates sustained convection to use the most inspiring quality ingredients integrating his experience and background in classical and modern techniques showcasing each ingredient flavor notes. Creativity is at the helm of every menu written, every dish created and every dish savored.
Tom Tobin firmly believes cooking is an art form showcased through the ability to create food through having fun while creating memories and inspiring the next dish created.
Tom Tobin
With a passion for arts in my genes I never thought I would enrich my life through food......
My life through food..... a little bit about me.....
As a native of San Diego, CA Tom Tobin grew up around the fresh ingredients from the areas seasonal bounty as a young kid he fondly remembers picking guava and figs right off of the backyard garden with his brother Chris. Tobin began his professional training journey in 2004 at San Diego Marriott Marquis working at the acclaimed 4 diamond restaurant Molly's under industry veteran chefs Werner Seyfried and Rudi Weider. It was at this same time he was also studying fulltime at San Diego Mesa College under the highly respected culinary training ground. Tobin's dedication to his educational development in the industry through the American Culinary Federation, earned him his first of many certifications in 2006 at age 20.
Within the same year, he took a transfer and joined the team at the Del Mar Marriott to join the esteemed team of headed by Chef Carl Schroeder who introduced him to Chino Farms and the unmatched quality of cooking a menu directly from the ingredients picked up that day.
Reaching for more exposure as a student of his craft, in 2007 Tobin ventured out to Phoenix, AZ to join the teams at JW Marriott Desert Ridge and Fairmont Scottsdale Princess reaching regional and national event awards with industry leading approach to catering and banquet food concepts hosting notable celebrities' such as Muhammad Ali and Diana Ross.
At age 24 Tom Tobin set his sights on a culinary destination named Las Vegas. In 2011, he joined a the biggest convention hotel property in the world Mandalay Bay Resort. The impressive scale of events fueled Tobin to push himself in every aspect of his art from intimate plated dinners to worldwide conventions for 16,000 patrons.
After transitioning through several high profile hotels, resorts and clubs, present day, Tobin is Founder and Director of Culinary for Tobin Exchange.
Tobin's approach to food is simple using only the freshest most sustainable ingredients and letting them shine on their own with minimal perpetration. Seasonality creates sustained convection to use the most inspiring quality ingredients integrating his experience and background in classical and modern techniques showcasing each ingredient flavor notes. Creativity is at the helm of every menu written, every dish created and every dish savored.
Tom Tobin firmly believes cooking is an art form showcased through the ability to create food through having fun while creating memories and inspiring the next dish created.