Chef
Tomohiro Naito
- Discipline
- Chef
- Based in
- Seattle, Washington, United States
i. Biography
Tomohiro Naito’s route to TOMO in Atlanta is built on movement between kitchens, markets, and roles that demand control. Queens College, Manhattan restaurants, seafood sourcing, Nobu in Las Vegas, and now owner/chef: the progression is plain and readable. Before restaurant work took over, theatre direction sat in the background, a useful early discipline for a kitchen that depends on timing, sequence, and the management of a room.
Coming Up
Training at Queens College gave Tomohiro Naito a formal start before he moved through Manhattan kitchens and into a Japanese trading company sourcing seafood from Japanese markets. Working at local Japanese, French, and Italian restaurants in Manhattan widened the range of references, while the sourcing role shifted the focus to ingredient knowledge and the logistics behind it. Taken together, those posts describe a cook educated across different systems of service and supply, with each step adding a different kind of precision. The omakase station at Nobu in Las Vegas placed Tomohiro Naito in a setting where the work is immediate and visible. That format leaves little cover: timing, restraint, and consistency have to hold in real time. From there, the move to owner/chef at TOMO made the scope larger, but the core demands stayed the same—run the room, read the ingredient, and keep the work exact.
Where They Are Now
At TOMO in Atlanta, Tomohiro Naito holds the owner/chef role, which ties the kitchen to the business side without separating the two. The work calls for the same discipline that shaped the earlier posts: attention to sequence, control over detail, and an understanding of how a restaurant builds itself night by night. Queens College, Manhattan, Japanese market sourcing, Nobu in Las Vegas, and TOMO all sit in that line of development, each one adding a different layer to the same craft.
Profile updated July 2026
FAQ
Asked of Tomohiro
What is Tomohiro Naito's current role?
As of 2026, Tomohiro Naito is Owner/Chef of TOMO.
Where did Tomohiro Naito train or study?
Tomohiro Naito trained at Queens College.
