Chef de Cuisine, Banquet

Tom Tobin


San Diego native Chef Tom Tobin entered the culinary field in 2002 at the age of 16 learning high volume production while feeding thousands at Sea World in San Diego under Chef Jerry Dollar. It was there he realized his passion for cooking and wanting to pursue the Culinary field. He then studied Culinary Arts/Management at San Diego Mesa College. In 2004 he began his tenure with Marriott International at San Diego Marriott Marquis & Marina under Austrian Master Chef Werner Seyfried learning the ins and outs of a full scale big box convention hotel. In 2007, he then took a transfer and ventured to the Sonoran desert with the JW Marriott Phoenix Desert Ridge learning southwest cuisine in Arizona’s largest convention resort.
In 2008 San Diego came calling once again for Chef Tobin as an opportunity awaited him to open San Diego’s newest convention hotel the Hilton San Diego Bayfront. It is here where he was able to utilize the local bounty of San Diego’s farm fresh produce to create seasonal California banquet cuisine. In 2010 Chef Tobin once again found Arizona home, as Banquet Sous Chef at The Fairmont Scottsdale Princess, the renowned flagship property of the Fairmont brand. It is here where Chef Tobin explored his artistic culinary ability delighting guest with luxury banquet services.
Always one to look for a challenge Chef Tobin ventured to Las Vegas, Nevada in 2011 to join the team at Mandalay Bay as Executive Sous Chef of Banquets. Under this role he was responsible for managing a diverse staff of over 100 while executing functions in the United States’ largest convention resort playing host to many of the Fortune 500 companies as clients. In 2017 Chef Tobin’s longtime goal of joining the esteemed culinary elite of The Greenbrier was accomplished, coming on board as Banquet Chef De Cuisine while utilizing 15 years banquet expertise.    
An avid member of the American Culinary Federation, Chef Tobin in 2016 accomplished ACF Certified Executive Chef status. He is currently on a career mission to reach his next level of certification.  

The Greenbrier Culinary Team