Chef Robert Tobin joined the Seaport Hotel & World Trade Center culinary team as Chef of TAMO Bistro & Bar in the spring of 2012. With over 18 years of professional experience both in the United States and Europe, Tobin most recently was former Executive Chef of the famed Asia de Cuba in New York. He has trained under many renowned chefs including David Burke, Tom Colicchio, Georges Blanc and Jean Bardet.
Seaport’s and TAMO’s acclaimed commitment to sustainability was an immediate draw for Tobin, who is passionate about providing a farm-to-table experience for guests, and he has found inspiration right at Seaport, in the form of the plaza level garden as well as honey from the fifth floor beehives. “We have a tremendous opportunity at TAMO to change the menu frequently, to incorporate homegrown ingredients, and tie in the seasonal and local options available from the ground and the sea,” said Tobin. “This not only gives us the ability to provide diners with the freshest possible ingredients, but also to creatively showcase what New England has to offer.”