1221 at MFP is a restaurant in the Roslyn Hotel featuring a contemporary take on American cuisine. Our kitchen is under the direction of legendary local chef Tomoyuki Kobayashi, who sharpened his skills at notable restaurants including Lespanisse, Alain Ducasse and Asiate at the Mandarin Oriental Hotel and is the first Japanese Chef in the United States to be awarded the Academic Culinaire de France Diplome.
This exciting culinary program is complimented by seasonal craft cocktails, a wide aperitif selection, rare spirits, and local award winning beer. Featuring a 1920’s Gold Coast art deco vibe with elements of an underground speakeasy, 1221 at MFP offers an intimate dining experience in a modern space with a chic aesthetic you’re sure to remember long after your meal.
Executive Chef Tomoyuki Kobayashi
Born in Yamaguchi Prefecture Japan, Chef Tomoyuki “Tomo” Kobayashi aspired to be a great chef at a very young age. Already at eight years old, he was assisting in the kitchen of his family owned inn, Kobayashi-Ryokan. At the age of sixteen, Chef Tomo took his first professional job at a French themed bistro in Osaka City. After showing much promise and determination, he was recommended to work at an upscale hotel in Osaka City. After working there for three years, Chef Tomo, in 1988, decided to come to America to broaden his palette and further his culinary training.
Upon arrival in America, Chef Tomo worked for a several restaurants in Philadelphia and New York City, eventually landing a role with world renowned Chef Christian Delouvrier at Lespinasse. After five years, still hungry for more knowledge and experience, Chef Tomo went on to work with Chef Gabriel Kreuther, former Executive Chef of The Modern, currently Chef and Owner of Gabriel Kreuther in Manhattan at Atelier in the Ritz Carlton Hotel in Central Park. In 2004, Chef Tomo was then called upon by his mentor, Chef Delouvrier, to join him at the world famous Alain Ducasse at the Essex House, in New York City.
With Chef Tomo’s extensive studies in Japanese and French haute cuisine, he was presented with an opportunity to be a mentor to Executive Chef Noriyuki Sugie at Asitate in the Mandarin Oriental Hotel located at Central Park.
In 2007 Chef Tomo opened Toku Modern Asian Restaurant under the Poll Restaurant group located at Americana in Manhasset Long Island. Given free reign, Chef Tomo created a menu that incorporated all of his past training as well as his vast cultural experiences. The menu is influenced by the cuisine of Japan, China, South East Asia, Thailand and France.
In 2013 Chef Tomo was promoted as the Corporate Executive Chef for Poll Restaurant Group, located on Long Island’s Gold Coast. As result, he oversaw the culinary operations for their French Bistro, Italian Trattoria, American Tavern and Toku, reflecting Chef Tomo’s eclectic skills and knowledge.
In 2015 Chef Tomo created and opened Yatai Casual Asian located in Mineola, New York. The venue married artisan grab and go along with catering and omakase.
In late 2016 Chef Tomo became the Executive Chef for the Louie’s Grill and Liquors, his hometown of most legendary place.
In early 2018, Chef Tomo joined the iconic Roslyn Hotel as Executive Chef. My Father’s Place Super Club launched in June 2018 and 1221 at MFP will be celebrate its grand opening in October 2018. 1221 features a contemporary take on classic American cuisine with French and Japanese influences.
Chef Tomo is also a husband and proud father of three children.