Brady Williams serves as our Chief Culinary Officer, overseeing all of the meal planning, cooking, and nutrition strategy for our athletes.

Brady is an accomplished chef, winning the James Beard award for Best Chef: Northwest in 2019, a James Beard nomination for Rising Star Chef in 2018, and was named one of America’s Best New Chefs by Food and Wine magazine in 2018. He is also a NASM-Certified Nutrition Coach and holds a certification in Nutrition Planning from Harvard Medical School.

In 2021, Brady and his life-and-business partner Jessica opened Tomo in the White Center neighborhood in Seattle. Tomo opened to rave reviews and national acclaim - it was named one of the country’s best new restaurants by Esquire and Robb Report and received a James Beard nomination for Outstanding Wine Program in America.

Prior to opening Tomo, he served as the Executive Chef of Canlis (Seattle) for six years, putting the restaurant in the national spotlight, and leading them to win three James Beard Awards. During his tenure as Executive Sous Chef of Roberta’s and Blanca, he helped latter earn and retain two-Michelin stars.

Over the past decade, Brady has also cooked privately for several top athletes from the NFL, MLB, NHL, and professional boxing. Before beginning his culinary career, Brady was a nationally-ranked hockey player, playing at the Junior A level and was a member of multiple USA Hockey Select Festival teams.

He and Jessica live in Seattle with their toddler, Mina.

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